Clam Dip with garlic

• 1 can (8 ounces) minced clams
• 1 clove garlic, cut in half
• 8 ounces cream cheese, room temperature
• 2 teaspoons lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• drop or two of Tabasco sauce
• 1/2 teaspoon salt
• pinch pepper

1. Drain clams, reserving 1/4 cup of the juice.
2. Rub a medium serving bowl with the garlic halves.
3. Add cream cheese; beat with fork until smooth. \
4. Mix in remaining ingredients and the reserved 1/4 cup of clam juice. Blend well.
5. Cover and refrigerate for 1 hour before serving.

Makes about 1 1/2 cups of clam dip.