Okay this isn’t healthy and that’s why we only eat it once a year. But it is really delicious! You may want to double or quadruple the recipe for a large gathering. I like to serve it with Kettle sea salt potato chips.
Recipe
1 package cream cheese, softened
1/2 cup sour cream
1 can of clams, drained with some of the juice reserved
1-2 teaspoons Worcestershire sauce
Juice of half lemon
Sea salt and pepper
Place the cream cheese in a medium size bowl and whip with a hand held mixer. Add the sour cream, clams, Worcestershire sauce, lemon juice and salt and pepper to taste. Add a splash of clam juice to thin out and add flavor. Can be refrigerated for up to 1 week.
Emily Saddler
Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.
