8 oz. cream cheese
4 1/2 oz. can chopped clams
1 tbsp. lemon juice
1/2 tsp. garlic salt

Drain clams, reserve liquid. With fork gradually blend 1/3 to 1/2 clam juice into cream. Discard remaining liquid. Stir in clams, lemon juice and garlic salt. You may add a little milk or cream if dip is too thick. This is great with Ritz crackers.