HOT CLAM DIP
3 tablespoons butter or margarine
4 tablespoons all-purpose flour
2 (6 1/2-ounce) cans minced clams, drained and reserving juice
3/4 cup milk
2 egg yolks, beaten
2 tablespoons chopped fresh chives
1/4 teaspoon hot pepper sauce
1 tablespoon prepared horseradish
1/8 teaspoon salt
1/4 cup bread crumbs
1/2 cups shredded cheddar cheese
Butter or margarine
Preheat oven to 350 degrees. Lightly grease 1 1/2-quart baking dish. In a medium saucepan over medium heat, melt butter or margarine. Add flour, 1/2 cup of reserved clam juice, and milk, stirring continuously until mixture just starts to boil. Remove from heat; stir in egg yolks, chives, clams, hot pepper sauce, prepared horseradish and salt.
Pour mixture into prepared baking dish. Top with bread crumbs and cheddar cheese. Dot with butter or margarine. Bake, uncovered, 45 minutes. Remove from oven and serve with assorted crackers.
Makes 6 to 8 servings.