Chunky Clam And Bacon Dip With Pita Toasts

Recipe Ingredients

1/4 lb	113g / 4oz	Bacon - (abt 8 slices) - chopped
2		Minced clams - (6 1/2 oz ea)
8 oz	227g	Cream cheese - softened
1/4 cup	59ml	Sour cream
1/3 cup	48g / 1.7oz	Finely-chopped red bell pepper
3		Scallions - chopped fine
2 tablespoons	30ml	Finely-chopped fresh basil leaves
1 teaspoon	5ml	Drained bottled horseradish
1 teaspoon	5ml	Fresh lemon juice - or to taste
3/4 teaspoon	3.8ml	Worcestershire sauce
		Hot pepper sauce - to taste
		Pita toasts or chips - for serving

Recipe Instructions

In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.

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. Serve dip with toasts or chips.

This recipe yields 2 cups.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9153)

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