Frog's State Secret Clam Dip
Great For A Party!
I approach this recipe, and outing it to the public, with leeriness. This is something that has been a state secret recipe in Frog Town for quite some time so its release hopefully won't cause my frog legs to be fried, sauted or broiled. This is one of those things that has been passed down for a few generations now and has never, ever been written down anywhere. I can do this by memory but obviously you can't.
Let me walk you through it. In a mixing bowl place:
2 blocks of Philadelphia cream cheese and 1/2 cup of sour cream and let stand until room temperatue.
Then start blending in (I call it smushing) the mixture adding Worcestershire sauce until a light brown color is achieved.
Add a dash or two of Tabasco sauce. Maybe more is you care for the scorched tonsil feeling).
Add two 61/2 ounce cans of chopped clams - drained.
Add one teaspoon of lemon juice to add some tartness.
Add one teaspoon of dijon mustard and continue your shushing.
I like garlic so I add about one table spoon of minced farlic to the concoction.
To season I add Mrs. Dash's Garlic & Herb and fresh ground pepper. I don't measure this seasoning, I just season away to taste.
Once thoroughly blended, chill and let harden up a tad. It's then ready to serve with your favorite chips. Whenever I serve this people ask me what it is as it is soooo delicious. They ask me for the recipe and I tell them it's a state secret. But now? I reckon the clams outta the can. I can now refer them to this Hub huh?
The Frog Prince
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