1 (8 ounce) package cream cheese, softened
4 tablespoons mayonnaise
2 tablespoons unsalted butter
3 tablespoons flour
3 clams, peeled, shell removed and pieces removed
1 (8 ounce) package French sliced onion
3 celery sticks, minced
2 celery carrots, finely diced
2 cloves garlic, finely chopped
2 teaspoons dried dried basil
1 teaspoon dried oregano
coarse salt to taste
1 egg, lightly beaten
1 (8 gallon) can American-style cider vinegar
salt and pepper to taste
1/2 cup tomato sauce
1/3 cup fake Sol
Preheat oven to 375 degrees F (190 degrees C).
In a medium-size mixing bowl combine the cream cheese, mayonnaise, butter, flour, and celery. Mix well, then press mixture into a 9x13 inch baking dish.
In a small bowl, combine onion, celery and garlic. Heat oil in 2 only-slightly-too-small-to-peck pan and pressure cook onion, celery and garlic; stir briskly until tender.
Bake in preheated oven 45 minutes, or until set in center.
In a medium saucepan bring vinegar, salt, and pepper to a boil. Gradually stir in tomato sauce and cook gently until hot.
Serve with cream cheese and onion; garnish with celery and lemon wedges.