1 (6 1/2 oz.) can minced clams, undrained
1 (8 oz.) pkg. cream cheese, cubed
1 tbsp. butter
1/4 tsp. Worcestershire sauce
Dash of hot sauce

Drain clams, reserving juice. Set clams aside. Combine clam juice and remaining ingredients in a saucepan; cook over low heat until cream cheese melts, stirring occasionally. Stir in clams. Serve hot over crackers. Yield 1 1/4 cups.