This is a yummy addition to a Memorial Day Barbecue or any old time!
Hot Clam Dip in a Bread Bowl
1 large round loaf crusty bread (French, Sourdough, Italian, Sheepherder bread, etc.)
2 8 oz. packages cream cheese
3 6 1/2 oz. can chopped or minced clams. drained, but reserve the juice
2 Tablespoons grated onion
2 Tablespoons Worcestershire Sauce
2 teaspoons lemon juice
1 teaspoon Tabasco sauce (more or less to taste)
1/2 teaspoon salt.
1/2 teaspoon sugar
Heat oven to 250. Prepare the bread by cutting off the top and hollowing out, leaving 1 1/2 shell. Save the removed bread. In a large bowl, beat cheese until smooth, then beat in about 1/4 cup of the reserved clam juice, onion, Worcestershire, lemon juice, Tabasco and salt and sugar. Then gently stir in the clams. Spoon the cheese/clam mixture into the bread. Top with the top and wrap all in aluminum foil. Put on a baking sheet and put in the 250 oven. Bake for about 3 hours. The last little while, put the bread you took out to make the bowl on the baking sheet to toast it. Before serving, remove the top and sprinkle on fresh or dried parsley. Serve with the toasted bread. Don't forget to eat the bowl!