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Lu's Baked Clam Dip


Course : Dips
Serves: 10
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Ingredients:


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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