Preparation:
1. Drain clams, reserving 1/2 C. of liquid.
2. With electric mixer (not food processor), mix together all ingredients except bread.
3. Slice top off of sourdough bread and remove the dough to form a hollow shell.
4. Fill with dip and replace top. Wrap tightly in foil. Bake at 250 for 3 hours.
5. Stir in reserved juice and serve with pieces of the baguette |