Hot Clam Dip

8 oz Cream cheese

1 cn Clams, minced (10.5 oz)

1 tb Lemon juice

2 tb Clam broth

1 tb Mustard, prepared

2 ts Worcestershire sauce

1/8 ts Garlic powder

1 ds Cayenne pepper

Bring cheese to room temperature. Drain clams and reserve liquid. Combine cheese, lemon juice, clam broth and seasonings. Blend in clams. Heat before serving with Melba toast or onion rounds. Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. Charles J. Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]