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Clam Jam Dip

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8oz. Block softened cream cheese (Philadelphia of course)

1 can minced clams (strain the juice through cheesecloth if necessary, but save it)

1 Tbs. Worchester Sauce

pinch of dry mustard, salt to taste and lemon juice and use the reserved clam juice to thin it out so that when it chills, it doesn’t get too stiff.



Laraine Newman

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