This is the Worlds Greatest Clam Dip. My mother used to make this during the holidays and everyone raved about it. I learned how to make it by watching my mom while she worked in the kitchen during Thanksgiving. Like all kids I loved the holidays, and the smells that came from the kitchen where intoxicating for an 8 year old boy. Most of the time I had to be chased out of the kitchen with a wooden spoon. My mom passed away when she was only 63 and I'm thankful that I remembered her recipe. Every time I make it the taste and the smell bring back memories of holidays at home. I hope you enjoy this a much as I do.
Ingredients:
2 tbsp FRENCH'S® Classic Worcestershire Sauce
32 oz Sour Cream
16 oz IMO Sour Cream Substitute
2 oz Clam Juice (From Chopped Clams)
19.5 oz Chopped Clams (3 Cans)
1/2 oz 1 pack Toasted Onion Dip Mix
1/2 oz 1 pack Green Onion Dip Mix
Directions:
Scoop the Sour Cream into a large plastic bowel, then scoop the IMO (sour cream substitute)in with it. Next open your cans of clams and drain, save 2 oz of the clam juice (about half a can). Add clams to bowel on top of sour cream. Add clam juice. Open packets of Onion dip mix and add on top of all. Last add 2 table spoons of French's Classic Worcestersh Sauce. Mix on low to med speed with a hand electric blender. Cover with plastic wrap and place in refrigerator for one hour to help thicken. Break out the Dip Chips and you won't stop until it's gone!
I usually double this recipe for a party, it keeps well in the fridge for about 5 days, but it's normally long gone before then.
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