Baked Clam Dip

2 tablespoons chopped onion
3 tablespoons chopped parsley
2 cloves garlic -- minced
2 tablespoons Worcestershire sauce
salt and pepper -- to taste
12 dashes Tabasco sauce
2 8 oz pkgs cream cheese -- at room temperature
3 6 oz cans minced baby clams
1 round sourdough bread -- (large)
1 baguette French bread

Drain clams, reserving 1/2 cup of liquid.

With electric mixer (not food processor), mix together all ingredients except bread.

Slice top off of sourdough bread and remove the dough to form a hollow shell.

Fill with dip and replace top. Wrap tightly in foil.

Bake at 250F for 3 hours. Stir in reserved juice and serve with pieces of the baguette.

Printer friendly version: Baked Clam Dip

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