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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This is from a small paperback cookbook that was published in 1983 by Wellspring called Hors d'oeuvres II by P. Dutery. Using fresh herbs would be better, but dried will suffice. This is always a big hit with the crowd. Cooking time is chilling time. Ingredients:
8 ounces cream cheese, softened |
2 tablespoons mayonnaise |
1 tablespoon chives, chopped |
1 tablespoon parsley, chopped |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon dry mustard |
1 (8 ounce) can minced clams, well drained |
Directions:
1. Cream together the cream cheese and mayonnaise.
2. Add the chives, parsley, worcestershire and dry mustard and mix well.
3. Add clams and mix thoroughly.
4. Chill for at least 2 hours before serving to allow flavors to mix.
5. Serve with raw veggies or crackers.
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