1pintchopped fresh clamsdrained and 1/4 cup juice reserved
Preheat the oven to 375°F. In a-medium sized bowl combine the mozzarella, scallions, Worcestershire, Cajun spice blend, cream cheese and salt. Stir in the clams and reserved juice. Scrape it into a 1-quart shallow baking pan.
Bake the dip for 20 to 25 minutes until hot and bubbly and lightly browned on top.