Lu's Baked Clam Dip

Course : Dips
Serves: 10
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2 tablespoons chopped onion
3 tablespoons chopped parsley
2 cloves garlic
2 tablespoons Worcestershire sauce
1 teaspoon salt and pepper -- to taste
12 dashes Tabasco sauce
16 ounces cream cheese -- at room temperature
18 ounces minced baby clams
1 loaf round sourdough bread -- (large)
1 loaf baguette French bread

Preparation / Directions:

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.

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