Original Hot Clam Dip (1975)

• 5 to 8 oz minced clams, canned or fresh
• 5 to 8 oz cream cheese
• 1 large onion, grated
• 3 tbspns Worcestershire sauce
• 1 tspn Tabasco sauce

Drain clams, reserving the juice.  Melt cheese in top of double boiler.  Add clam juice, as needed for consistency.  

Add seasonings and clams.  Place in chafing dish over low heat.  Serve with crackers.  (Seasonings may be varied to taste.  Make it good and spicy!)

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)