1 can (8 ounces) minced clams
1 clove garlic, cut in half
8 ounces cream cheese, room temperature
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
Drop or two of Tabasco sauce
1/2 teaspoon salt
Drain clams, reserving 1/4 cup of the juice.
Rub a medium serving bowl with the garlic halves.
Add cream cheese; beat with fork until smooth.
Mix in remaining ingredients and the reserved 1/4 cup of clam juice.
Cover and refrigerate for 1 hour before serving.
Serve as a dip with crackers, chips, or vegetable dippers.
Makes about 1 1/2 cups of clam dip.