*Appetizer: Curry Clam Dip ** * *2 small cans minced clams (usually 4 to 6 oz. per can) 2 6-oz. packages cream cheese softened One half cup butter, melted 1 medium onion finely chopped 1 Tbsp. Confectioner's sugar 1 Tbsp. Vermouth 1 Tbsp. dried parsley 1 Tbsp. curry powder
Combine all ingredients in baking dish and bake at 325 degrees for 30 minutes. Serve with crackers. In preparing this recipe, the cook is entitled to one additional Tbsp. of Vermouth combined with a generous helping of dry gin... shaken not stirred. The Skinny: Use light cream cheese. Also, for the cook's extra measure of Vermouth, add the Vermouth to the ice in the glass, swish it around once or twice and then pour out the Vermouth before adding the gin. You may not save that many calories but you will end up with a proper dry martini. * *****
