1/2 doz. Cherrystone clams
8 oz. cream cheese, room temperature
2 tbsp. mayonnaise
1 tbsp. chopped chives
1 tbsp. chopped parsley
1/2 tsp. Worcestershire sauce
1 tsp. Dijon mustard

Steam clams until they open. Cool slightly, remove from shells and chop. Combine all the ingredients and put into a serving bowl. Cover and chill. Take out 15 minutes before serving with crackers or chips.