Ingredients
6.5 oz can of Minced clams
~Half of juice from can of clams (~1 fl oz / 2 tbsp, less for a thicker dip)
8 oz Philadelphia cream cheese (optionally split 4oz / 4oz with goat cheese)
.5 teaspoon Tobasco
.5 teaspoon Worcestershire sauce
(Optional) .25 - .5 lb crab meat
Directions
1
Drain and reserve juice from canned clams
In a medium microwave safe bowl, heat cream (/ goat) cheese and clam juice in microwave for about 90 seconds. Cream cheese will be soft, but still mostly in brick shape.
Add Tobasco and Worcestershire, then whisk until smooth (start slowly, breaking up the big chunks, then go faster as things start to come together).
Add clam meat (and crab if using).
Refrigerate until thickened (~4 hours, can be sped up by placing the container in an ice water bath in the fridge)
Notes
I usually make a double batch.
Other cream cheese brands may or may not work well - the stabilizers / emulsifiers in Philadelphia brand help the texture.
Tobasco really is the best option for this. You want a basic vinegar and pepper sauce. Krystal doesn't work well.
I've "fancified" the dip with the addition of goat cheese and/or crab meat. It's great without either, but they can be nice alternatives. I've tried it with bay shrimp, and that was just meh.