1 can (8 oz.) minced clams
2 (3 oz.) pkgs. cream cheese
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/2 tsp. Poupon mustard
4 tbsp. reserved clam juice

Use electric hand mixer to blend all ingredients. Refrigerate at least an hour. If too thick, add a small amount of clam juice to make dip right consistency for spreading on crackers, or for dips.