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Teri's Clam Dip


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  • 1 lg. loaf French Bread or Round Sourdough
  • 2 pkgs. cream cheese, 8 oz ea, softened
  • 3 cans chopped clams, drained, reserve 1/4 cup liquid
  • 2 T grated onion
  • 2 T beer
  • 2 tsp. Worcestershire
  • 2 tsp. lemon juice
  • 1 tsp. hot pepper sauce
  • 1/2 tsp. salt



Step 1

Cut top off bread; set aside
Hollow loaf.
In large bowl, beat cream cheese until smooth; stir in clams and reserved clam liquid, onion, beer, Worcestershire, lemon juice, pepper sauce and salt until blended.
On baking sheet, make a cross with two sheets of foil, each long enough to cover loaf. Center bread shell on foil. Pour mixture into shell, cover with bread top. Wrap loaf with foil.
Bake in preheated 250 degree oven for 3 hrs. Remove top and serve with crackers or bread chunks.


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