Clam Dip--Two Ingredient

A Piece of Cake

By Pat O’Keefe

This was my mother’s easy recipe, so you can imagine how old it must be—at least 50 years old.  The best way to describe my mother was to say that she was the Martha Stewart of her time.  As a homemaker, raising four children, she knew every trick in the book, or invented it herself, to make her chores easier.  I remember thinking how could she possibly do all she did everyday over and over again.  She was an excellent cook in every cuisine, kept the house immaculate, and although on a tight budget, we never seemed to want for anything.  I could go on and on about her virtues and the good example she and my father gave to me and my siblings but…..I will settle on relating her simple clam dip recipe for now.

Clam Dip

1-8-ounce block of Philadelphia Cream Cheese, softened to room temperature

1-15 ounce can Progresso White Clam Sauce

1-box Triscuits or similar cracker

Drain the white clam sauce BUT save the liquid incase you need to add it to the mixture, if you like a looser dip.

Add drained clam sauce to softened cream cheese and mix until well combined.  That is it!  Can be made days ahead and refrigerated, makes approximately one and a half cups.  I almost always double the recipe.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has over 200 recipes with more added daily.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!