This recipe is from Holly Sherburne whose day job is developing the social media strategy for Bowdoin College as its director of social media, and whose hobby has been to collect photos of vanity license plates. As founder of The Maine Plate, Sherburne now has well more than 3,000 vanity plates (350-plus are dog-related). Her hobby turned into a book called The Maine Plate, which includes Maine trivia and games that challenge readers to match a plate with the owner's ride or job. While dog plates are her first passion, Sherburne says that food plates have become her second favorite theme to collect. In fact, it was the first food plate that she saw that led her to expand her collection beyond dogs. "I do remember the first food plate I saw: CLAMDIP," recounted Sherburne. "I love, love, love clam dip and we have a favorite family recipe that I'll share, too. I spotted the license plate in a mall parking lot." She swears by this simple recipe, which requires just three ingredients. If you love vanity plates, check out this collection of Food-Obsessed Vanity Plates Across America.
- One 6 1/2-ounce can minced clams
- One 8-ounce block cream cheese, softened
- One 15-ounce can cream of mushroom soup
Drain and reserve the juice from the can of minced clams. In a bowl, combine the clams, cream cheese, and cream of mushroom soup and stir until the mixture is smooth. Slowly add clam juice until the dip reaches your desired consistency. The flavor is best if the mixture ages for a few hours.