Clam Dip (but with Cockles)

INGREDIENTS:

1 tin Mariscadora Cockles in Brine (strained)

1oz cockle brine from tin 

4T sour cream

2T cream cheese (room temp)

2T Hellman's mayonnaise 

1t prepared horseradish 

1t lemon juice

½ t Worcestershire sauce 

½ t Tabasco

Salt & Pepper to taste

2t chives (chopped)

1 bag salt and vinegar potato chips

INSTRUCTIONS:

1. Whisk all ingredients in a bowl EXCEPT the cockles until very smooth.

2. Fold in the cockles and season with salt and pepper.

3. Place the clam dip in a serving dish and garnish with chopped chives.

4. Serve with the salt and vinegar potato chips.