Meals Matter

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Contributed By: DCC
San Francisco Chronicle

This irresistible dip, along with Ruffles potato chips, should be a staple at family get togethers.

Ingredients

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

Preparation

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.

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