"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bunny’s Clam Dip Recipe

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This recipe for Bunny’s Clam Dip, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Klein
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 (6.5 oz.) can minced clams
1 (8 oz.) package cream cheese
5 drops Tabasco® sauce
1 tsp. Worcestershire® sauce
1/4 cup clam juice
10 - 12 shakes garlic salt
1/8 tsp. Beau Monde spice (a variety of seasoning salt, this is the "secret ingredient")
2 T. parsley flakes
round loaf of bread (I use the sweet Hawaiian bread, but sourdough would be good too)
extra bread for dipping

Directions:
Directions:
Drain clams, reserve juice. In a bowl combine cream cheese, clams, Tabasco®, Worcestershire®, clam juice, garlic salt, Beau Monde spice and parsley. I use my food processor with the dough blade. Cut round loaf open at the top the same way you would carve a pumpkin. Compress the bread inside the loaf with your hand (or fist) to make room for the dip. Pour dip in bread bowl. Wrap in two thicknesses of heavy foil. Bake at 300⁰ for two hours. I always double this recipe when I make it, which then fills up the Hawaiian bread perfectly.

Personal Notes:
Personal Notes:
This dip is a huge crowd pleaser. My relatives look forward to it every Thanksgiving.

 

 

 

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