Recipe: BethAnn’s Hot Clam Dip


1 large loaf or 2 smaller loaves round sourdough bread
2 8-oz. packages cream cheese, softened
3/4 cup mayonnaise
1 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion flakes
2 Tbsp. parsley flakes
2 cans minced clams, drained
(Additional cubed sourdough for dipping)


Preheat oven to 300°

Cut slice from top of bread and reserve; hollow out bread and cut in cubes to use for later dipping.

Mix all other ingredients together. Fill hollow in bread bowl, replace top.

Wrap bread well in foil. Place on a cookie sheet and bake, 1.5 hours for large loaf, 45 minutes for 2 smaller loaves. Serve piping hot, with bread for dipping.