1/2 doz. cherry stone 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

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