I made gallons of this during when I was a teenager and had a part-time job at a seafood store. It is as retro as it gets…and so very good! (I used to “clean” the bowl I used with saltine crackers before putting it into the dishwasher) You can also make the dip with leftover cooked mussels.

8 oz. (200 g.) cream cheese, softened at room temperature
2 Tbs. finely minced shallots
2 tsp. sherry or Noilly Prat, optional
2 tsp. fresh lemon juice
1 clove garlic, minced
1 tsp. Worcestershire sauce
4 oz. (100 g.) fresh or canned clams, finely chopped
paprika, for garnish

Mash together the cream cheese, shallots, sherry, lemon juice, and garlic in a bowl until smooth. Stir in the clams. Chill at least 1 hour before serving. Sprinkle with paprika, and serve with crackers. Makes 1 cup

Atlantic surf clams
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