Baked Clam Dip


1/2 cup butter
2 6-1/2 oz cans minced clams with juice
1/2 cup bread crumbs
1/2 cup Parmesan cheese
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 to 10 inch) round loaf of crusty bread, sourdough works well
Additional crusty bread pieces for dipping
Chopped parsley for garnish


Preheat oven to 350 deg. 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 butter, 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. A word about the bread. If you can find the round bowls like the ones at Panera Bread, they will hold this dip. If you buy the larger, flatter bread like at Food City, the 10 inch sour dough bread works fine. Just be sure that your loaf is big enough to hold the clam mixture. By the way, I toast the bread I use for dippers.