• 1 tin Island Creek x Mariscadora Cockles in Brine (strained)
• 1oz cockle brine from tin 
• 4T sour cream
• 2T cream cheese (room temp)
• 2T mayonnaise 
• 1t prepared horseradish 
• 1t lemon juice
• ½ t Worcestershire sauce 
• ½ t Tabasco
• Salt & Pepper to taste
• 2t chives (chopped)
• 1 bag salt and vinegar potato chips

INSTRUCTIONS:

1. Whisk all ingredients in a bowl EXCEPT the cockles until very smooth.

2. Fold in the cockles and season with salt and pepper.

3. Place the clam dip in a serving dish and garnish with chopped chives.

4. Serve with the salt and vinegar potato chips.