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Hot Clam Dip II

By: lara

"This recipe is from my mother, who makes this yummy dip every year on New Year's Eve."

Rate/Review | Read Reviews (28)

What to Drink?
	Pinot Grigio
	Bloody Mary

Prep Time:
15 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (20 ounce) loaf round French bread
2 (8 ounce) packages cream cheese, softened
2 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 (6.5 ounce) cans minced clams, drained

Directions

Preheat oven to 250 degrees F (120 degrees C).
Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf.
In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil.
Bake at 250 degrees F (120 degrees C) for 3 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.