Venus Clam Dip

Yield: 4 1/2 cups dip

2 1/2 pounds minced clams, fresh or frozen

3/4 cup chopped onion

1/4 cup chopped green pepper

1/2 cup butter or margarine

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup reserved clam liquor

1 cup shredded pasteurized process American cheese

1 (8-ounce) jar pasteurized process cheese spread

2 tablespoons chopped pimiento

1/4 cup chili sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon hot pepper sauce

Corn chips

Thaw clams if frozen. Cook in natural liquor for 4 to 5 minutes, or until clams are done. Drain. Reserve liquor. Saute onion and green pepper in butter until tender. Blend in flour, salt, and pepper. Add reserved clam liquor gradually and cook over moderate heat until sauce is thick, stirring constantly. Add shredded cheese and cheese spread and continue to heat until cheese melts. Add pimiento, chili sauce, Worcestershire sauce, hot pepper sauce, and clams. Heat. Serve hot with corn chips.































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