Clam Dip

1 (10 1/2 oz.) can minced clams
6 oz. cream cheese
2 tsp. grated onion
1/4 tsp. hot pepper sauce
1/8 tsp. Worcestershire sauce
1/4 tsp. lemon juice
1/2 tsp. clam juice (reserved juice
from canned clams)

Drain canned clams and reserve juice. Combine clams with remaining ingredients and blend thoroughly. Chill. Serve with crackers or bread rounds.

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