Clam Dip


Source: Judy Pistrang

2 8-oz. pkgs cream cheese (softened)
2 cans (6-1/2 oz.) Snow's Minced clams, drained, reserving liquid.
Bookbinder's creamy horseradish sauce, to taste

Mash cream cheese, with a spoon.  Add clam juice until well mixed. Add clams, and more juice, if necessary. Add horseradish sauce, to taste.

If it seems too thick or stiff, adjust softness by mixing in more clam liquid to desired softness.