Title: Gary's Clam Dip
Categories: Dip
Yield: 10 Servings

2	tb	Onion -- Chopped
3	tb	Parsley -- Chopped
2	tb	Worcestershire sauce
		Salt and pepper -- To taste
12	ds	Tabasco sauce
16	oz	Cream Cheese -- Room Temp.
3	cn	Clams, canned -- Minced
1		Sheepherder Bread -- Round,
		Large
		(or sourdough bread round)
1		French Bread -- Baguette

Drain clams, reserving 1/2 C. of liquid. With electric mixer (not food processor), mix together all ingredients except bread. Slice top off of bread round. Hollow out bread. Fill with dip and replace top. Wrap tightly in foil. Bake at 250 for 3 hours.

Recipe By : Gary Soto

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 1 Apr 1994 15:04:18 -0800 (P

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