Chunky clam and bacon dip with pita toasts

4 servings

Ingredients

Quantity Ingredient
¼ pounds Bacon (about 8 slices),
Chopped
Two 6 1/2 ounce cans minced
Clams
8 ounces Cream cheese, softened
¼ cup Sour cream
⅓ cup Finely chopped red bell
Pepper
3 Scallions, chopped fine
2 tablespoons Finely chopped fresh basil
Leaves
1 teaspoon Drained bottled horseradish
1 teaspoon Fresh lemon juice, or to
Taste
¾ teaspoon Worcestershire sauce
Hot pepper sauce, to taste

Directions

In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.

In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.

Serve dip with toasts or chips. Yield: 2 cups

COOKING LIVE SHOW #CL9153

All recipes courtesy of Gourmet Magazine

Related recipes