Chunky Clam and Bacon Dip with Pita Toasts

1/4 pound bacon (about 8 slices), chopped

two 6 � -ounce cans minced clams

8 ounces cream cheese, softened

1 1/4 cup sour cream

1/3 cup finely chopped prime time red bell pepper

3 scallions, chopped fine

2 tablespoons finely chopped fresh basil leaves

1 teaspoon drained bottle horseradish

1 teaspoon fresh lemon juice, or to taste

3/4 teaspoon Worcestershire sauce

Tabasco to taste

Accompaniment: pita toasts or potato chips

In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.

In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2
tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.

Serve dip with toasts or chips.

Makes about 2 cups.

AUTHOR: Chyrel