Maine Clam Dip

Saute the shallots in a small skillet with just enough of the bottled clam juice to keep the shallots from sticking. Keep adding the clam juice and reducing it until the shallots are soft and slightly browned. Remove from heat and cool.

In a bowl, add the clams, cream cheese and shallots. Give the mix about three shakes of Worcestershire sauce and stir to blend. Thin the mixture with the bottled clam juice until it is the consistency of sour cream. Season with salt and pepper; cover and refrigerate overnight for best flavor.

Serve with rippled chips or crackers.