Drain clams, reserving clam liquor. Stir together clams and cream cheese in a medium bowl until smooth. Gently stir in crème fraîche, shallot, lemon zest, lemon juice, Worcestershire sauce, and salt. Stir in 1 teaspoon (or to taste) reserved clam liquor. Refrigerate at least 1 hour or up to 8 hours. Garnish with hot sauce and fresh dill; serve with potato chips.