Title: Chunky clam and bacon dip with pita toasts
 Categories: Live
      Yield: 4 Servings
 
    1/4 lb Bacon (about 8 slices),
           Chopped
           Two 6 1/2 ounce cans minced
           Clams
      8 oz Cream cheese, softened
    1/4 c  Sour cream
    1/3 c  Finely chopped red bell
           Pepper
      3    Scallions, chopped fine
      2 tb Finely chopped fresh basil
           Leaves
      1 ts Drained bottled horseradish
      1 ts Fresh lemon juice, or to
           Taste
    3/4 ts Worcestershire sauce
           Hot pepper sauce, to taste
 
  In a skillet cook bacon over moderate heat, stirring, until golden and
  crisp and transfer with a slotted spoon to paper towels to drain.
  
  In a large sieve set over a bowl drain clams, reserving clam juice,
  and in another bowl whisk together cream cheese and sour cream. Whisk
  2 tablespoons reserved clam juice into cream cheese mixture with
  clams, bacon, and remaining ingredients. Dip may be made 1 day ahead
  and chilled, covered. Bring dip to room temperature before serving.
  Serve dip with toasts or chips.
  
  Yield: 2 cups