Hot Clam Dip II Good Recipes

A delicious Recipes is actually wanted by everyone, just because a delicious Recipes may be the beginning of any happy family. Consequently for you personally housewives, create scrumptious, delicious and healthful dishes. If you're after a Recipes or menu for Hot Clam Dip II, you've discovered it, listed below are available thousands of delicious menus meals, the Hot Clam Dip II recipes is among the favorite menus with this blog.

Hot Clam Dip II

"This recipe is from my mother, who makes this yummy dip every year on New Year's Eve."

Ingredients :

1 (20 ounce) loaf round French bread
2 (8 ounce) packages cream cheese, softened
2 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 (6.5 ounce) cans minced clams, drained

Instructions :

Prep : 15M	Cook : 12M	Ready in : 3H15M

Preheat oven to 250 degrees F (120 degrees C).
Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf.
In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil.
Bake at 250 degrees F (120 degrees C) for 3 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

If this Hot Clam Dip II recipe complements your family's style, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the check out!