Clam Fondue In A Bread Bowl

• 3 cans (6-1/2 ounces each) minced clams
• 2 packages (8 ounces each) cream cheese, cubed
• 1 tablespoon minced fresh parsley
• 2 teaspoons lemon juice
• 2 teaspoons Worcestershire sauce
• 2 teaspoons minced chives
• 1/2 teaspoon salt
• 6 drops hot pepper sauce
• 2 round loaves (1 pound each) sourdough bread

1. Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth.
2. Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a
3. . Bake at 350u0b0 for 40-45 minutes.
4. Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.

clams, cream cheese, parsley, lemon juice, worcestershire sauce, chives, salt, pepper, loaves

Taken from www.tasteofhome.com/recipes/clam-fondue-in-a-bread-bowl/ (may not work)