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Clam Dip for 100


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Servings: 1 quart

2 pkgs (8 oz. each) Cream Cheese, softened
1/2 cup Mayonaise or Salad Dressing
1/4 cup Onion, minced
2 tablespoon Parsley, chopped
1 tablespoon Mustard, prepared
2 teaspoon Worcestershire sauce
2 cans (7 1/2 oz each) Clams, minced
salt to taste
pepper to taste

Allow cheese to come to room temperature. Mix cheese with mayonaise, onion, parsley,
Worcestershire sauce and mustard. Stir in drained clams and season to taste. Put in
refrigerator one hour or more to blend flavors. Serve in bowl surrounded with assortment
crackers, potato chips, celery pieces or carrot slices.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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