Reviewed: Feb. 10, 2012

This was tasty, but could have used just a little more kick. I used Sourdough bread as that was all that was available (and I was too busy to make my own). This is relatively quick to throw together, but the baking time is the killer - plan ahead. Toasting the extra bread is key here. Very yummy!

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Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Dec. 16, 2010

I doubled the recipe and baked it for the recommended time in a casserole dish. It was really good and a big hit at my party. I served it in a warming dish with french bread slices that I broiled in the oven to toast. Delicious!

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Reviewed: Dec. 14, 2010

This recipe was fantastic... only changes I made included 1. using 8oz of sour cream instead of one of the cream cheese packages, since I didn't have enough cream cheese, 2. throwing a few shakes of cayenne pepper in instead of the hot sauce and 3. baking it in a casserole dish covered with foil at 300 degrees for 1.5 hours (last 10 minutes uncovered) since I didn't have a bread bowl.

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VegOut

Reviewed: Feb. 7, 2010

I tried this recipe but found it to be bitter. Beer, grated Onion hot pepper sauce and Worcestershire sauce are all bitter ingredients. I would suggest less grated onion or use sweet onion (vadalia) I think with the sweet onion the recipe would be less bitter. I would try this recipe again with some adjustments.

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J Lynn

Reviewed: Jan. 10, 2010

Very good, even with modifications. I had no cream cheese or onion; used sour cream instead and some onion soup mix along with everything else in this recipe. I didn't think it was good at first, but after the flavors blended in a couple of hours- it was great -it was finished off quickly at the party...

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Reviewer:

LAWSY1

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

Reviewed: Dec. 31, 2009

This is a great recipe! For those who like a bit more zesty flavor, i made some minor changes. I added 4 cloves of pressed garlic in place of the onion. 4 teaspoons instead of 2 for the Worcestershire, and lemon juice. 2 teaspoons of hot sauce. I use tapatio. 4 tablespoons of beer instead of two. I also added a 1/2 cup of finely grated sharp cheese. I used parmasean, but you could use any sharp cheese with a little bite to it. Other than those few minor tweaks, this is the best hot clam dip i have found.

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Reviewer:

Colleen

Reviewed: Dec. 13, 2009

Excellent

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Reviewer:

Annie

Cooking Level: Expert

Home Town: North Massapequa, New York, USA

Living In: Bohemia, New York, USA

Reviewed: Sep. 23, 2009

I thought this was good not great, although my family loved it and ate it all up! Thanks

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angensidney

Reviewed: Sep. 11, 2009

This was quite good. Next time I'll try it with jalapenos for sure! My only problem is that there wasn't enough bread for the dip, so we were burning our fingers tearing the bread bowl apart near the end, haha.

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Reviewer:

srrh

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

Reviewed: Jun. 22, 2009

I was craving good clam dip and this was great. I didn't do it in a bread bowl, just mixed up the dip ingredients and cooked it in the oven in casserole dish at 300 for about 25 minutes until it was bubbly - it was a hit!

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31 users found this review helpful