Warm Clam DipMartha Sherman
A family classic!
- 1 large, round loaf of crusty bread (24 oz.)
- 2-8 oz. pkgs. cream cheese, softened
- 3-6.5 oz. cans chopped clams, drained (save 1/4 cup of liquid to use)
- 2 tb. grated onion
- 2 tb. beer
- 2 ts. Worcestershire sauce
- 2 ts. lemon juice
- 1 ts. Tabasco
- 1/2 ts. salt
- Raw veggies for dipping
Cut top from bread. Hollow out loaf, leaving 1.5-2 inch shell. Cut removed bread into cubes and set aside.
Beat cream cheese until smooth. Stir in remaining ingredients except crudités. Pour dip into bread shell and replace top. Wrap in foil and place on baking sheet.
Bake at 250° for 3 hours. During last 5 minutes, toast bread cubes in same oven.
Serve with bread cubes, raw veggies, etc.
Source: Jennifer & Pam