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Ingredients
  • 1 pint sour cream
  • 1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor
  • 1 ½ tablespoons fresh lemon juice, or to taste
  • ½ teaspoon Worcestershire sauce, or to taste
  • ½ teaspoon cayenne pepper, or to taste
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon ground white pepper, or to taste
  • Spears of red bell pepper, celery and endive, or salted potato chips, for serving
Steps
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