GARY'S CLAM DIP

• 2 tb Onion -- Chopped
• 3 tb Parsley -- Chopped
• 2 tb Worcestershire sauce
• Salt and pepper -- To taste
• 1 2 ds Tabasco sauce
• 1 6 oz Cream Cheese -- Room Temp.
• 3 cn Clams, canned -- Minced
• 1 ea Sheepherder Bread -- Round,
• Large
• (or sourdough bread round)
• 1 ea 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