RECIPE: CLAM DIP IN BREAD

Linda Thomas

1 loaf French bread                                         1 large loaf Shepherd’s bread

16 oz. softened cream cheese                         6 drops Tabasco sauce

2 tbsp. Worcestershire sauce                           2 Tbsp. fresh lemon juice

6 chopped green onions                                  1 Tbsp. fresh chopped parsley

3 cans clams                                                    ½ tsp. salt

            Combine all ingredients and place inside emptied Shepherd’s bread loaf (cut top off). Place the top on the bowl of bread. Wrap sides and bottom of loaf with double wrapping of tinfoil; leave access to top. Then place 1 layer of tinfoil on top. Bake in 400º oven for 1 hour.

            Halfway through baking, remove top foil and stir. Replace foil and put back into oven. Cut French loaf into squares for dipping.