MANHATIAN CLAM DIP
(Makes about 1 2/3 cups)

1 cup (8 ounces) sour cream
1/2 cup chili sauce
1 (8-ounce) can minced clams, drained

In small bowl, combine ingredients; blend well. Refrigerate leftovers.

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DOWN EAST CLAM DIP
(Makes about 1 1/2 cups)

1 (8-ounce) can minced clams
1 (8-ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
1/2 teaspoon cracked pepper

Drain clams, reserving 2 tablespoons liquid. In small mixer bowl, beat cheese until fluffy; gradually beat in reserved clam liquid. Stir in remaining ingredients. Refrigerate leftovers.

From: Recipelink.com
Source: Recipe booklet: Wise Ideas for Dips to Desserts, Borden, Inc., 1977