Mix first 5 ingredients, using half the liquid from the clams.
Cut off the top of bread and carefully remove the insides as a whole piece (save and cube).
Pour the cream cheese/clam mixture into the bread shell and replace the top of the bread. Double-wrap it in foil and bake in a 250° oven for 2 hours.
Serve warm with bread "insides" (cut into cubes), crackers and/or raw vegetables.
NOTE: This recipe will fill a large round of bread. For a smaller bread (such as the sourdough round at Safeway bakery), decrease recipe by 1/3. I also purchased an extra smaller round of bread and cubed it, as the insides of the larger round did not produce enough for dipping.
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