Rocky's Clam Dip

This recipe requires a strong arm, strong wrist and strong utensil. Rocky had a special deformed fork just for making this recipe. Allowing the cream cheese to soften helps immensely.

• 2 (8 oz) bars of Philadelphia Cream Cheese, softened
• 1 (6 oz) can chopped clams
• 1 medium to large white onionS
sturdy chips or pretzels

METHOD

In a bowl, mash and smash the cream cheese.

Add juice from clams to cream cheese, continuing to mash and smash until you reach a good dip consistency. It should be smooth and have no lumps.

Stir in clams.

Juice an onion by cutting an onion in half and scraping the cut half over the bowl with a serrated knife, the back of a spoon.  Taste as you go to and scrape until it suits your taste.  The key is to only get juice and mush out of the onion. I like a lot of onion and usually end up hollowing out about half an onion.

If working with a food processor, use the dough blade. Put in the cream cheese, add the clam juice and the onion juice. Liquefy. Transfer to bowl and stir in clams. This prevents the clams from being liquefied.  Blend well.

Best served cold, so cover with plastic wrap and chill in fridge before serving. Also helps flavors to meld.

Notes:

Fat free cream cheese does not work at all. Lite works okay, but regular is the best. For the calorie conscious, one regular and one Lite bar will work. I use 2 Lite bars though.

I’ve tried onion juice in a bottle. It doesn't ’t work. Don’t bother.

You can use minced clams, though I prefer chopped.

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