Clam Dip

From the kitchen of Elaine Wingren

1- 8 oz can oz minced clams
1 - 8 oz package of cream cheese, softened
2 - teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon of garlic salt
dash of pepper
3 strips of bacon

Drain clams, reserving at least 1/4 cup of liquid. Combine clams, reserved liquid and remaining ingredients, mixing until well blended. Cook the bacon to almost crisp so that you can break in into small bits or chop up. Mix until blended. Chill.