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Click HereInspired by Good Fish by Becky Selengut. Recipe serves 4 as a lunch or light dinner. Chef Selengut recalls: "When I was a little kid, I knew I had “arrived” in the culinary sense when my dad tapped me to make his signature clam dip. I think, if memory serves, it consisted of sour cream, canned clams, Tabasco, Worcestershire sauce, and some more Tabasco. Fritos were involved. This dish is worlds away from that dip (best eaten while watching the New York Islanders play hockey), but chopping the clams brings me right back to my childhood kitchen, standing on my tiptoes and splashing hot sauce all over the counter."