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Bodiford Clam Dip

• 2- 8 ounce packages of cream cheese, softened
• 2- cans chopped clams in juice
• 1 tablespoon fresh chopped parsley (or more to taste if you like)
• 1-2 tablespoons lemon juice (to taste)
• 1 tablespoon prepared horseradish
• 2 large cloves of garlic, minced
• 1-2 tablespoons Worcestershire sauce (to taste)
• couple of dashes of Tabasco sauce

Instructions:
Use all of one can of clams with juice, and drain half of the juice from the second can, using all the clams & 1/2 juice from it. Mix all other ingredients into the clams and juice. Keep stirring until the cream cheese is completely mixed in... may take awhile. Consistency should be thick enough to be dipped with a chip, if runny, you have added too much liquid. Can be served immediately, but is better if refrigerated for a couple of hours. Lets the dip firm up and really absorb the flavors. Serve with potato chips.