Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Bacon (about 8 slices),
Chopped
Two 6 1/2 ounce cans minced
Clams
8 oz Cream cheese, softened
1/4 c Sour cream
1/3 c Finely chopped red bell
Pepper
3 Scallions, chopped fine
2 tb Finely chopped fresh basil
Leaves
1 ts Drained bottled horseradish
1 ts Fresh lemon juice, or to
Taste
3/4 ts Worcestershire sauce
Hot pepper sauce, to taste

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

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