Clam dip

Beat 8 ounces of cream cheese at room temperature until creamy.

Drain 2 cans of chopped clams (6.5 ounces each) and reserve the juice.

Add 4 tablespoons of reserved clam juice to the cream cheese and mix until creamy.

Add a few dashes of onion salt to the mixture.

Incorporate the drained clams into the mixture and stir well.

Taste the dip and adjust seasoning if necessary.

Refrigerate the dip for better flavor before serving.

Spice Level: