New England Clam Dip Recipe

    6.5 oz. can chopped clams
    6.5 oz. can minced clams
    8 oz. package cream cheese – allow to reach room temperature
    ½ tsp. minced garlic
    2 tsp. lemon juice
    1 and ½ tsp. Worcestershire sauce
    2 dashes Red Hot or Tabasco sauce
    ¼ tsp. paprika
    ¼ tsp. salt
    1 pinch black pepper

    Drain clams, reserving ¼ cup clam broth. Put drained clams aside.
    Mix cream cheese with hand-held electric mixer until smooth while adding clam broth, garlic, lemon juice, Worcestershire sauce, hot sauce, paprika, salt, and black pepper.
    Add clams and mix together with a spoon.
    Cover and refrigerate for three hours
    Sprinkle the top with some additional paprika before serving.