Drain bottled bar clams and set aside broth. Chop the bar clam meat and reserve. Reduce the broth on top of the stove in a small pot over low heat. When it is reduced by half, remove and chill. In a blender add clam meat, cream cheese, lemon juice, chopped garlic, Worcestershire sauce, chilled broth, sour cream and process. Adjust seasoning. If you find it is too thick dilute with milk. Serve with a variety of vegetables and breads.