8 ounces cream cheese
1 10 ounce can clams, minced
1 tablespoon lemon juice
2 tablespoons clam broth
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
1 dash cayenne pepper

Bring cheese to room temperature. Drain clams and reserve liquid. Combine cheese, lemon juice, clam broth and seasonings. Blend in clams. Heat before serving with Melba toast or onion rounds.