| 1 (6-1/2 ounce) can | Chopped clams |
| 8 ounces | Cream cheese, at room temperature |
| 1/2 teaspoon | Worcestershire sauce |
| 1/2 teaspoon | Lemon juice |
| 1/2 teaspoon | Garlic powder |
| 1/2 teaspoon | Onion salt |
| 1 teaspoon | Finely chopped parsley |
| | Ruffles or other ripple-cut potato chips |
Drain the clams in a strainer, reserving the liquid.
Put the cream cheese in a medium-size bowl. Add the clams, Worcestershire, lemon juice, garlic powder and onion salt. Using a hand mixer, blend well (the mixture will be stiff.)
Gradually add clam juice (about 2 tablespoons at a time) until the dip has the consistency you want. Garnish with parsley.
Serve with potato chips.