Hot Clam Dip

When we were living in Annapolis, MD, on our sailboat (1996-97), we really enjoyed the hot clam dip at the Ram's Head Tavern. The waiter told us the ingredients but not the measurements, so here's what I came up with:

1 6.5-ounce can clams, drained & chopped
1/2 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
8 ounces cream cheese (or Neufchatel), softened
3/4 cup Cheddar cheese, shredded
1/4 teaspoon cayenne pepper

Mix all ingredients together, put into small baking dish. Heat in oven at 350 for 10-15 minutes or until heated through and slightly bubbly. Serve hot dip with baguettes or crackers.

(Note: You can also heat this in the microwave, or put into a chafing dish or mini-crockpot.)