Bring cheese to room temperature. Drain clams and reserve liquid. Combine
cheese, lemon juice, clam broth and seasonings. Blend in clams. Heat before
serving with Melba toast or onion rounds.
Original recipe from The Gasparilla Cookbook (received in May cookbook
swap from Gail), by Mrs. Charles J.
Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]
