“Of all the things that we serve as a cocktail snack, this is by far the favorite and the recipe for which we receive the most requests. Makes about 2 pounds, so it’s great for a group of 20 or so, with some left for another day.” –The Four Chimney’s Inn, Nantucket, Massachusetts
Blend everything in a food processor, adding the clams last. This keeps very well in a refrigerator container and tastes even better the second day. Serve with Sea Rounds or Melba toast.