Ingredients
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- (Philadelphia) Cream cheese softened at room temperature
- (Best Foods) Mayonnaise
- Garlic salt
- Dash of Lea and Perin's Worcestershire sauce
- Dash of cayenne pepper
- Can of minced or chopped clams

Using a whisk, blend cream cheese and mayonnaise, adding a dash of
Worcestershire sauce, some garlic salt, and a dash of cayenne pepper.
Drain clam juice into a bowel.  Very sparingly, stir a portion of the
clam juice -- a little goes a long way -- until the dip has a
batter-like consistency.  Stir in the clams and serve.

Best with ridged potato chips/crisps.

Hint: Freeze extra clam juice (and use with Linguine and Clam Sauce
recipe).