70's Style Clam Dip

Open the can of smoked oysters and drain the juice, then measure out 12 ounces and add them to a mixing bowl.

Open the can of clams, drain them, and measure out 14 ounces. Set the juice aside for other uses, then add the clams to the mixing bowl.

Using two knives, mix the oysters and clams together in the bowl, breaking up the oysters into smaller chunks but not too small.

Chop 7 stalks of wild onions finely and add them to the bowl along with 1/2 handful of fresh dill.

Add one packet of Lipton onion soup mix to the mixture in the bowl.

Pour in liquid aminos to taste, followed by a bit of Mexican ketchup or Tapatio hot sauce for spice.

Sprinkle in Himalayan rock salt to taste, keeping in mind the saltiness of the other ingredients.

Scoop in 24 ounces of sour cream and 24 ounces of cottage cheese into the bowl, mixing thoroughly until combined.

If desired, add 1 clove of minced garlic and mix again.

Cover the bowl and refrigerate the dip to allow flavors to meld before serving.

Equipment Needed

Spice Level:

Dietary