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Warm Clam Dip

MarthaMartha Sherman

A family classic!

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  • 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
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  • 1

    Cut top from bread. Hollow out loaf, leaving 1.5-2 inch shell. Cut removed bread into cubes and set aside.

  • 2

    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.

  • 3

    Bake at 250° for 3 hours. During last 5 minutes, toast bread cubes in same oven.

  • 4

    Serve with bread cubes, raw veggies, etc.

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