Clam & Bacon Dip

8 slices bacon, chopped two 6 1/2 oz. cans minced clams 8 oz. cream cheese, at room temperature 1/4 C sour cream 3 scallions, finely chopped 2 T finely chopped fresh basil 1 tsp. prepared horseradish 1 1/2 tsp. lemon juice 1 tsp. Worcestershire sauce Tabasco® sauce to taste

Makes About 2 Cups Cook bacon over medium heat until crisp. Drain on paper towels. Drain clams, reserving clam juice. In a large bowl, whisk together cream cheese and sour cream. Stir 2 tablespoons reserved clam juice into cream cheese mixture along with the clams, bacon, and remaining ingredients. Dip may be made a day ahead of time and chilled. Serve at room temperature.