My version of Nana's Creamy Clam Dip

2 6.5 ounce cans of Snow's Minced Clams, drained but reserve 4-5 tablespoons of the clam juice
1 8 ounce bar organic Neufchâtel low fat cream cheese
1 16 ounce container of organic low fat sour cream
1/2 tablespoon of Siracha Hot chili sauce (or more)
1 teaspoon of Cholula hot sauce
1.5 tablespoon of freshly squeezed lemon juice
1 teaspoon of Lea & Perrin's Low Sodium worcestershire
1 tablespoon of 1 small minced/grated yellow onion with juice/liquid
3 cloves of garlic finely minced or grated
A few dashes of organic cayenne pepper spice

Chill for 2 hours before serving with veggies or chips

Combine all ingredients in stainless steel mixing bowl then mix with an immersion blender until creamy.
Transfer to glass storage container(s) add dash of cayenne and refrigerate for a couple of hours before serving with your favorite fresh vegetables or chips, gluten free crackers.
Serving Size: Makes 5 cups; 20 1/4 cup servings