1. Drain clams and reserve liquid. Beat sour cream, cream cheese, and 1 tablespoon reserved liquid in a medium bowl with an electric mixer until smooth, adding more liquid as needed to reach desired consistency.
2. Using a rubber spatula, fold in clams until well combined, then add hot sauce to taste. Cover and refrigerate until very chilled, at least 2 hours, before serving.
Source: Hannaford fresh Magazine, December 2020