"Hunger is the best sauce in the world."--Cervantes

Bread Bowl Clam Dip Recipe

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This recipe for Bread Bowl Clam Dip, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Thursday, August 24, 2006


1 large round unsliced crusty bread
2 - 8 oz. cream cheese, softened
3 cans chopped clams, drained (save 1/4 c. juice)
2 tbl. grated onion
2 tbl. beer
2 tbl. Worcestershire sauce
2 tbl. lemon juice
1 tbl. hot-pepper sauce
1/2 tsp. salt
parsley for garnish

Cut top from bread (set aside) Hollow out loaf, leaving a 1-1/2 to 2-inch thick shell. Cut removed bread into cubes (set aside).

In large bowl beat cream cheese until smooth, stir in clams, the saved clam liquid, onion, beer, Worcestershire sauce, lemon juice, pepper sauce and salt, blend well.

Pour clam mixture into bread shell, put bread top onto loan, wrap loaf with aluminium foil, and place on cookie sheet.

Bake in preheated 250 oven for 3 hours for flavors to blend and clam mixture to get piping hot. Remove foil and bread top - spinkle with parsley and serve with bread cubes and raw vegetables and crackers.




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