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SERVES:
Makes approx. 3 cups

INGREDIENTS:

• 6 slices bacon


• 3 green onions (scallion)


• 1 small rib celery


• 1 cup mayonnaise


• 1 cup sour cream


• 2-3 tsp lemon juice


• 3-4 shakes Tabasco


• 2 shakes Worcestershire


• Black pepper to taste


• 2 6-ounce cans minced clams, well drained


• 1 6-ounce can chopped clams, well drained (or see hints below)


• Crackers for serving

PROCEDURE:

Finely dice 6 slices of bacon and crisp those up in a large pan on the stove top.

While you're keeping your eye on the bacon, chop 3 green onions and finely dice 1 small rib of celery.

Drain the bacon on paper towels when it is nice and crisp and then it's time to assemble the dip.

Use a mixing bowl to combine 1 cup of mayonnaise with 1 cup of sour cream. Add the diced celery and chopped green onion. Add the crispy bacon. Squeeze a tsp or two of lemon juice into that, add a few shakes of Tabasco and a couple shakes of Worcestershire and then add a good crack of black pepper.

All that is left is to add 3 well drained, 6-ounce cans of clams, reserving the clam juice for another use if you like.

Keep cold in a tightly sealed container until serving with crackers for dipping.

HINTS:

It's a good idea to keep this in the fridge overnight before serving so the flavors can really come together. Use just minced clams (3 cans total) instead of minced and chopped.