HOT CLAM DIP II

Hot Clam Dip II image

This recipe is from my mother, who makes this yummy dip every year on New Year's Eve.

Provided by Lara

Categories Appetizers and Snacks Seafood

Time 3h15m

Yield 12

Number Of Ingredients 9

Ingredients

1 (20 ounce) loaf round French bread
2 (8 ounce) packages cream cheese, softened
2 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
½ teaspoon salt
3 (6.5 ounce) cans minced clams, drained

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf.
In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil.
Bake at 250 degrees F (120 degrees C) for 3 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 30.2 g, Cholesterol 72 mg, Fat 14.8 g, Fiber 1.2 g, Protein 20.1 g, SaturatedFat 8.5 g, Sodium 582.1 mg, Sugar 1.5 g