Chunky Clam and Bacon Dip with Pita Toasts Recipe

Chunky Clam and Bacon Dip with Pita Toasts Recipe

  • 1/4 pound bacon (about 8 slices), chopped
  • two 6 1/2-ounce cans minced clams
  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/3 cup finely chopped red bell pepper
  • 3 scallions, chopped fine
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 teaspoon drained bottled horseradish
  • 1 teaspoon fresh lemon juice, or to taste
  • 3/4 teaspoon Worcestershire sauce
  • Tabasco to taste
  • Accompaniment:Pita Toasts or potato chips
  1. In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
  2. 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.
  3. Serve dip with toasts or chips.
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