1 (6 1/2 oz.) can minced clams
2 tbsp. butter
1/2 c. sharp process American cheese, diced
2 tbsp. chopped pitted ripe olives
2 tbsp. minced onion
1 tbsp. catsup
1/2 c. cream cheese
1 tsp. Worcestershire sauce

Drain clams, reserving 2 tablespoons (or more if desired) of clam liquor. Cook onion in butter until tender but not brown; add clams, reserved clam liquor, and remaining ingredients. Heat until cheese melts and mixture is hot. Makes 1 1/4 cups. Serve with crackers or chips.