Venus Clam Dip

2-1/2 lbs. minced clams, fresh or frozen
3/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup butter
3 Tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup reserved clam liquor
1 cup shredded cheddar cheese
1 (8-oz.) jar cheese spread
2 Tbsp. chopped pimiento
1/4 cup chili sauce
1 Tbsp. Worcestershire sauce
1/2 tsp. Tabasco sauce or to taste
Corn chips

Thaw clams if frozen. Cook in natural liquor for 4-5 minutes, or until clams are done, drain. Reserve liquor, sauté onion and green pepper in butter until tender. Blend in flour, salt and pepper. Add reserved clam liquor gradually and cook over moderate heat until sauce is thick, stirring constantly.

Add shredded cheese and cheese spread and continue to heat until cheese melts. Add pimiento, chili sauce, Worcestershire sauce, hot pepper sauce and clams. Hear and serve with corn chips.

Yields 4-1/2 cups