My friend Pamela is a old-fashioned girl with a modern twist.
She loves tradition and history and longevity of friendships, but she knows how to jazz things up to make them seem fresh and new and interesting. There is always fun to be had when Pam is around!
You can see just how much fun Pamela is having on her lifestyle blog Pamela Says. So many friends asked her for advice on travel, entertaining, fashion, cooking and restaurants, Pam started a blog to share her latest discoveries. You can read about her latest trips, her favorite San Francisco restaurants, her friends latest finds, her best recipes. You can even read about my birthday lunch last summer at Rose Story Farm! You definitely don’t want to miss it.
Clam dip sounds like a 1950’s appetizer…and it essentially is. I can picture my mother serving it with big ruffley potato chips in a bowl the size of a lampshade. Well Pamela’s Clam Dip has changed things up a bit. She takes it up a notch serving it in silver bowls and adding cucumbers and carrots and a colorful array of veggies to take a dip.
Just like Pam, this dip has the comfort of a trusted old friend but is as fresh and new as a teenage romance.
“Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.” -Marcel Proust
Pamela’s Clam Dip
6 ounce can minced clams, drained, with juice reserved
6 ounce block cream cheese, room temperature
3/4 cup Best Foods mayonnaise
2 dashes Worcestershire Sauce
1 tsp lemon juice
2 T minced shallot
1 clove garlic, minced
Cream the mayonnaise with the cream cheese and mix in all ingredients. Thin to your liking with about 2 tsp. of reserved clam juice. Serve with Ruffles potato chips and sliced vegetables.