Yield: 6 servings

Ingredients	Quantities
Bar clams (drained weight)	1 bottle (220g)
Cream cheese	125 g
Lemon juice	10 mL
Garlic clove, minced	1
Worcestershire sauce	2 mL
Bar clam broth	125 mL
Sour cream	30 mL
Carrot, sliced	1
Red bell pepper, sliced	1/2
Zucchini, sliced	1/2
Cauliflower florets	6
English cucumber slices	12
Broccoli florets	6
French bread slices	12

Method:

• Drain bottled bar clams and reserve broth, set aside.
• Chop the bar clam meat and reserve. In a small saucepan over low heat, reduce by half the bar clam broth. Remove and chill.
• In a blender, add clam meat, cream cheese, lemon juice, garlic,Worcestershire sauce, chilled broth, sour cream and process.
• Adjust seasoning. If you find dip too thick, dilute with milk.
• Serve with a variety of vegetables and bread.

Recipe courtesy of Chef Richard Chiasson