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December 31, 2004

Lo-Carb Clam Dip

I made this low-carb clam dip tonight. I had wanted to make a different recipe, but had no cream cheese, so settled on this one:

Sour Cream Clam Dip

1 (8 oz.) container sour cream
1 (7 oz.) can chopped clams (drain, reserving 1T. juice)
1/4 cup mayonnaise
1 T. chopped onion
1 T. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. celery seed
Salt and pepper to taste

1. Combine all ingredients, mix well and refrigerate for at least an hour before serving.

I tasted this right after making it and was leery. But after putting it in the fridge for a bit it was actually pretty good. We had it with chips. It is a little on the runny side, but the flavor is good.