10 oz clams
6 oz philadelphia cream cheese
1 tsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1 tsp worcestershire sauce
1 each garlic clove (pressed)
1 tabassco sauce
Directions
Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.
Servings: 4 servings
Cold Clam Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fish; Seafood
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into distant history, in fact as far into history as the Egyptians, and possibly even further than that. However, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the romans 25BC a man called Apicius compiled some documents which described recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. Additionally, he describes how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including some familiar names for example basil, rue and parsley. During the next few hundred years, the wealthy families of Europe tried to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes of the day. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cold Clam Dip recipe.
