About this recipe:This is a great appetiser to serve for any type of dinner party. A bread bowl is filled with a clam and cream cheese filling, before being baked.
Makes: 12 servings
1 large round crusty bread
450g 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
2 (280g) tins baby clams, drained and finely chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:3hr › Ready in:3hr15min
Preheat oven to 120 C / Gas 1/2.
Cut off top of bread and set aside. Hollow out loaf, leaving 3.75cm to 5cm 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 foil.
Bake in preheated oven 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.