Lemony Clam Dip with Shallots

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Recipe from Stephanie Ganz at The Kitchn

Ingredients to get through Salinity:

• 8 ounces Vache (instead of cream cheese)
• 6.5 ounces Frozen Clam Meat (instead of canned clams)
• ½ teaspoon Sea Salt (instead of Kosher salt)
• 2 to 3 dashes Bullwhip Kelp Piri Piri Hot Sauce (instead of Tabasco sauce)

Ingredients to get elsewhere:

• 1 small shallot
• 1 medium lemon
• 8 to 10 fresh chives
• 1/2 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon freshly ground pepper
• Thick-cut potato or ruffled potato chips, sliced cucumber, or buttery crackers, for serving

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