We have had a couple of days off from our garden whilst we have entertained some family.
A few friends came for dinner last night and I made a nice clam dip which we served with a second, avocado, dip and raw vegetables as part of the aperitifs.
Here is the recipe for the Clam Dip:
2 x 61/2 oz cans chopped clams
5 small cloves of garlic, thinly sliced
750 grams Fromage Blanc
125ml single cream
Juice of half a lemon
Good dash Worcestershire Sauce
A few drops of Tabasco (to your own taste)
Salt and ground black pepper to taste
Mix garlic, Fromage Blanc, single cream, lemon, sauces and salt and pepper and adjust to a thin dip consistency by adding cream or fromage blanc. The mixture will thicken in the Fridge!.
Add Chopped Clams and blend with a stick blender
Blend until the clams are small enough.
Put into fridge for at least two hours before