Clam Dip

4 cans chopped clams
1 8 oz pkg cream cheese at room temperature
1 1/2 c sour cream
1/2 c minced parsley
2 shallots, minced
3 T minced chives
juice of 1 lemon
1 t worcestershire sauce
pinch cayenne pepper
salt

Rinse and drain clams, removing excess water. Blend cream cheese and sour cream in large bowl. Stil in parsley, shallots, chives, lemon juice, worcestershire sauce and cayenne. Fold in clams and taste. Season with salt and more lemon juice, worcestershire sauce and cayenne as needed. Cover and chill for 1 hour before serving.