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It took living away from New England for nearly 20 years to develop the reverence for clams that I have today. Sure, a lobster roll done the RIGHT way (hot, butter, no mayo) is undeniable. But a fried clam belly roll prepared á la minute is a spiritual communion. I was a little nervous about taking the purity of clam dip and doing anything that would jeopardize the particular balance of flavor (subtle brininess) and texture (cold, rich and toothsome at times). With a great deal of respect for the grandfather of dips, I humbly submit my riff on a classic. 1 6oz can of chopped...
