Clam Dip

By á-708

Ingredients

• 1 large, round loaf of crusty bread, unsliced (about 24 oz, 700 g)
• 2 packages (8 oz, 225 g each) cream cheese at room temperature
• 3 small cans (7 oz, 200 g each) clams, drained, juice reserved
• 2 Tbs (30 ml) onion, grated or finely chopped
• 2 tsp (10 ml) fresh lemon juice
• 2 tsp (10 ml) Worcestershire sauce
• 1 tsp (5 ml) hot sauce, or to taste
• Salt and freshly ground pepper to taste

Details

Servings 8

Preparation

Step 1

With a sharp knife remove a slice from the top of the loaf of bread and set aside. Hollow out the loaf, leaving a shell 1 to 1 1/2 inches (2 to 3 cm) thick. Cut or tear the removed bread into 1-inch (2 cm) cubes or chunks. In a large bowl beat the cream cheese until smooth. Stir in the clams, 1/4 cup (60 ml) of the reserved liquid, lemon juice, Worcestershire sauce, onion, hot pepper sauce, salt, and pepper. Center the hollowed out loaf on a piece of aluminum foil large enough to wrap it with and pour the clam mixture into the loaf. Cover with the reserved slice of bread and wrap in the aluminum foil. Bake in a 250F (120C) oven for 3 hours. Serve on a large serving platter surrounded by the bread you removed from the inside of the loaf, along with raw vegetables. When empty the bread shell can be cut or torn apart and eaten. Serves 8 to 12 as an appetizer.