This dip is ideal for a day at the beach or for those who love clams.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
In a blender mix the yogurt, the English sauce, the tabasco and the chopped scallion.
Add half of the chopped clams and blend for 5 minutes.
In a deep bowl, mix the yogurt with the rest of the clams, cover and refrigerate for 2 hours (so that the flavor mixes well).
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