Hot Clam Bake Dip
  • 24 ounces round bread
  • 2 8 ounce packages cream cheese, softened
  • 3 cans chopped clams (save 1/4 cup liquid)
  • 1/2 teaspoon salt
  • 2 tablespoons grated onion
  • 2 tablespoons beer
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon hot pepper sauce
  1. Cut top off bread-set aside. Hollow loaf leaving a 1 1/2-2" thick shell. Cube removed bread. In large bowl beat cream cheese till smooth, stir in clams, clam liquid, onions, beer, worcestershire sauce, lemon, pepper juice and salt until well blended. On baking sheet make a cross with 2 sheets of foil to cover loaf. Center shell on foil; pour in mixture cover with bread top. Wrap loaf with foil. Bake in preheated oven 350 degrees for 3 hours for flavors to blend. Remove top, sprinkle with parsley. Toast bread cubes in oven during last 5 minutes baking time.