2 (6 1/2 oz.) cans minced clams
3/4 c. chopped onion
1/4 c. chopped green pepper
1/2 c. butter
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. clam liquor
1 c. grated American cheese
1 (8 oz.) jar pasteurized process cheese spread
2 tbsp. chopped pimento
1/4 c. chili sauce
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
Corn chips

Drain clams and reserve liquor. (If you wish a thinner consistency in the dip, add more clam liquor as needed.) Cook onion and green pepper in butter until tender. Blend in flour, salt, and pepper. Add clam liquor gradually and cook over moderate heat until sauce is thick, stirring constantly. Add grated cheese and cheese spread and continue to heat until cheese melts. Add pimento, chili sauce, Worcestershire, hot pepper sauce and clams. Heat. Serve hot with corn chips. Makes 4 1/2 cups dip.