 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The Original Kraft Music Hall Clam Dip. Ingredients:
8 oz cream cheese |
1 7-oz can minced clams, drained |
1/4 cup clam juice |
1-1/2 teaspoons worcestershire sauce |
1/2 teaspoon salt |
1 minced garlic clove |
2 teaspoons lemon juice |
1/2 teaspoon fine ground white pepper |
Directions:
1. Drain the clams, reserving 1/4 cup of the clam juice.
2. Drop the garlic clove into a dry, running, food processor. Let the garlic chop fine.
3. Stop the processor and add all the ingredients EXCEPT the CLAMS.
4. Cut the cheese into five or six chunks. Process the mixture until it is well blended.
5. Remove the mixture to a bowl and fold in the clams. Refrigerate until ready for use.
6. Serve with potato chips.
7. Note: In the early days of TV, people began to eat in front of their TV sets. Snack foods and TV trays came into being. Recipes were broadcast along with the sponser's shows to sell their products. This is the original recipe given over the Kraft Music Hall Broadcast in the 1950s. On that occassion, within 24 hours, New York City was sold out of canned clams.
|
|