1 c. sour cream
1 (7 1/2 oz.) can minced clams, drained
1 tbsp. chopped parsley
2 tsp. onion powder
2 tsp. Worcestershire sauce
3/4 tsp. lemon juice
1/8 tsp. salt

In a small bowl combine all ingredients; mix well. Put in refrigerator for 1/2 hour. Yield 1 1/3 cups.