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Baked Clam Dip


Course : Dips
Serves: 10
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Ingredients:


2 tablespoons onion -- chopped

3 tablespoons parsley -- chopped

2 cloves garlic

2 tablespoons worcestershire sauce

1 teaspoon salt and pepper -- to taste

12 dashes tabasco sauce

16 ounces cream cheese -- room temp.

3 cans baby clams -- minced

1 loaf sourdough bread -- round, large

1 loaf french bread -- baguette
 

Preparation / Directions:


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

 

Nutritional Information:

294 Calories (kcal); 17g Total Fat; (52% calories from fat); 8g Protein; 27g Carbohydrate; 50mg Cholesterol; 459mg Sodium

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