Drain the can of clams, but do not discard the juice. Set it aside for later.
Mix together the clam chunks, garlic, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt and pepper.
Add a little of the reserved clam juice and mix in. Continue to add a bit at a time until you get a nice dipping consistency. A few Tablespoons usually do it for me.
Adjust seasoning to you liking, the refrigerate until ready to serve.
Notes
*I usually use either all full fat cream cheese or half full fat and half neufchatel (or reduced fat) cream cheese