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1/2 cup margarine or
butter
2 cans (6-1/2 ounces)
of minced clams with juice
1/2 cup bread crumbs
1/2 cup Parmesan
cheese
10 cloves of garlic
(more or less to taste)
1 small onion diced
(more or less to taste)
Dash of
Worcestershire
Dash of Tabasco Hot
sauce
1 (6-inch) round loaf
of crusty bread, sourdough works well
Additional crusty
bread pieces for dipping
Chopped parsley for
garnish
Preheat oven to 350 degrees F.
Slice top from the round of bread and reserve. Using a serrated
knife, carefully cut chunks out the center of the
bread, leaving 1 inch of bread around the interior,
to form a bowl for the clam dip Reserve bread chunk
innards and lid to use as dippers.
Mix margarine, clams, bread crumbs, Parmesan cheese,
garlic, onion, Worcestershire, and Tabasco sauces
together until combined.
Pour clam mixture into bread bowl. Place bread bowl
on a baking sheet. Bake uncovered for 30 to 40
minutes. Let rest for 15 minutes, then sprinkle with
chopped parsley and serve warm.
As your guests consume the dip from inside the bowl,
you can tear or cut off parts of the bowl itself to
serve. The bowl is the best part, since it usually
ends up crunchy on the outside, but soaked with that
great dip on the inside. Use this idea with any
baked cheese dip.
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