Clam Dip

• 2 6.5 oz. cans chopped clams
• 8 oz. cream cheese
• 0.25 cup heavy cream
• 1 green onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. Worcestershire sauce
• 1 tsp. mustard

Drain the clams but reserve the liquid.

Combine all the ingredients and add enough reserved clam liquid to get the texture you want, bearing in mind it will firm up a little in the fridge. I usually add 2–3 Tbsp.

Refrigerate for at least a half hour before using.