1 tablespoon vegetable oil
3 cloves garlic, chopped
1 onion, chopped
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
2 teaspoons dried parsley, crushed
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons dried rosemary, crushed
1 tablespoon ground black pepper
1 dash ground nutmeg
1 dash ground cinnamon
1 dash ground cloves
2 teaspoons dried dill weed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried minced clams
1/4 teaspoon dried thyme
2 cups milk
In a medium food processor or blender, combine olive oil, garlic, onion, chili powder, salt, parsley, oregano, basil, rosemary, black pepper, nutmeg, cinnamon, rosemary, black pepper, and clams. Pulse for 1 minute, or until the clams are peeled. Transfer the pepper mixture to a large bowl, and mix with the milk. Refrigerate for at least 1 hour before serving.