Clam dip

We have always liked clam dip in our family.  It's one of those recipes that's not really a recipe.  It isn't even written down.  My mom used to make it all the time.  I loved it and thought I better start making it so that I could perfect it.  Every recipe turns out a little bit different.  I thought I would make some and try to record the amounts for an actual recipe.  I did alright.  But there's always some tweaking to do.  Adjust the seasons, of course after you taste it.

Clam Dip

1/2 pint cottage cheese

1 8 oz. cream cheese, softened

2 tsp. worchestershire sauce

2 tsp lemon juice

1/4 tsp season salt

1/4 tsp garlic salt

1 can chopped or minsed clams, drained-reserve juice

Mix cottage cheese and cream cheese together with electric mixer.  Mix until well combined, but it will not be smooth.  Add seasonings and spices.  Mix well.  Add clams.  Add some of the clam juice until you recieve the desired consistency.  I like mine not too thick.  If too thick it's hard to dip into without breaking the potato chip.  Now go ahead and taste it.  Adjust the seasoning and spices, keeping in mind that it will get better and stronger with age.  Refrigerate until ready to eat.  It will stay great in the refrigerator for a couple of days.