Clam Dip

This is from a small paperback cookbook that was published in 1983 by Wellspring called Hors d'oeuvres II by P. Dutery. Using fresh herbs would be better, but dried will suffice. This is always a big hit with the crowd. Cooking time is chilling time.

• Ready In: 2 hrs 10 mins
• Yields: 1 1/2 cups

Ingredients

• 8  ounces cream cheese, softened
• 2  tablespoons mayonnaise
• 1  tablespoon chives, chopped
• 1  tablespoon parsley, chopped
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄2 teaspoon dry mustard
• 1 (8 ounce) can minced clams, well drained

Directions

1. Cream together the cream cheese and mayonnaise.
2. Add the chives, parsley, worcestershire and dry mustard and mix well.
3. Add clams and mix thoroughly.
4. Chill for at least 2 hours before serving to allow flavors to mix.
5. Serve with raw veggies or crackers.