Carr Family Clam Dip

This is my father's clam dip recipe, copied from rote, as even I am loathe to part with tradition that extends back to my great-grandfather's time. It is fantastic enough to stand on its own with no additions from me, and has a special place in my heart as being something that has been handed down through generations unaltered. In these days of instant dips, it is one which never fails to impress, and I have yet to find a way to improve on its simplicity.

Carr Family Clam Dip

Ingredients

1 pkg cream ceese (use Neufatchel cheese if you must lower the fat, but Philedelphia original is best)
1 can minced clams w/juice
1 tsp salt
1 tbs coarsely cracked black pepper
3 tbs milk (whole, skim, 2%, half and half... your choice)

Directions

1. Remove the cream cheese from the package and let stand at room temperature for 15 mins. or until softened.

2. Drain the clams, reserving the liquid.

3. Give the clams a few pulses in a food processor, or a few good whacks with a chef's knife, until finely minced.

4. In a largish bowl, combine cream cheese, minced clams, salt, pepper, milk, and a few tablespoons of clam liqueur.

5. Beat with an electric mixer on medium for 2 minutes, or until fully incorporated and fluffy. The texture should me only semi-liquid at room temperature and will firm up in the refrigerator. If the mixture is too wet, add a bit more cream cheese, if it is too dry, add more clam liqueur or milk (according to taste). This is a thick dip and shouldn't be at all runny.

6. Add additional salt and black pepper to taste.

7. Transfer to a bowl or Tupperware container and refrigerate overnight if possible, or at least 2 hours.

8. Serve with hearty, thick ripple potato chips.