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Tasty
clam dip is baked and served in an edible crusty
bread-bowl for an elegant appetizer.
1/2 c. margarine or butter
2 cans (6-1/2 ounces) of minced clams with juice
1/2 c. bread crumbs
1/2 c. Parmesan cheese
10 cloves of 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) round loaf of crusty bread, sourdough works
well
Additional crusty bread pieces for dipping
Chopped parsley for garnish
Preparation:
Preheat oven to 350 degrees F.
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. |
