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    Clam and Bacon Dip with Pita Toasts

    Source of Recipe


    List of Ingredients

    1/4 pound bacon (about 8 slices), chopped

    two 6 -ounce cans minced clams

    8 ounces cream cheese, softened

    1 1/4 cup sour cream

    1/3 cup finely chopped prime time red bell pepper

    3 scallions, chopped fine

    2 tablespoons finely chopped fresh basil leaves

    1 teaspoon drained bottle horseradish

    1 teaspoon fresh lemon juice, or to taste

    3/4 teaspoon Worcestershire sauce

    Tabasco to taste


    In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.

    In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2
    tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.

    Serve dip with toasts or chips.

    Makes about 2 cups.




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