1 (8 oz.) pkg. cream cheese, softened
2 (7 oz.) cans chopped clams
1 clove garlic, grated fine
1 tsp. Worcestershire sauce
2 tsp. lemon juice
4 to 6 tbsp. clam juice
Salt to season

Allow cheese to soften to room temperature. Drain juice of clams (save juice).

Blend garlic, lemon juice and Worcestershire sauce with cream cheese. Mix in chopped clams and enough clam juice for correct consistency.