Gary's clam dip
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Onion -- Chopped |
| 3 | tablespoons | Parsley -- Chopped |
| 2 | tablespoons | Worcestershire sauce |
| Salt and pepper -- To taste | ||
| 12 | dashes | Tabasco sauce |
| 16 | ounces | Cream Cheese -- Room Temp. |
| 3 | cans | Clams, canned -- Minced |
| 1 | each | Sheepherder Bread -- Round, |
| Large | ||
| (or sourdough bread round) | ||
| 1 | each | French Bread -- Baguette |
Directions
Drain clams, reserving ½ C. of liquid. With electric mixer (not food processor), mix together all ingredients except bread. Slice top off of bread round. Hollow out bread. Fill with dip and replace top. Wrap tightly in foil. Bake at 250 for 3 hours.
Recipe By : Gary Soto