Alicia's Clam & Shallot Dip

← appetizers
From the kitchen of Alicia Wingren

1- 8 oz can oz minced clams
2-4 Tbsp clam juice reserved from the clams
4 oz cream cheese, softened
2 Tbsp sour cream
1/6 c red bell pepper, chopped
1/2 shallot, minced
1/2 Tbsp marjoram, fresh chopped
1 Tbsp sweet vermouth, I liked Sacracine

Reserve juice from clams!
Sautee shallot until brown and fragrant. Mix with the rest of the ingredients. Refrigerate for at least 1 hour. Serve with your favorite crackers or potato chips.