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.

This is awesome! My mother in law made this for Christmas eve and I couldn't stop dipping. A great hot dip for New Years eve party; or any party or picnic.

Combine clams, softened cream cheese, grated onion and juice. Add salt, to taste, and enough of the clam juice to make "dippable." Add the cayenne, to taste. Stir and place in an au gratin dish or other broiler-proof container and position under broiler until it browns a bit. Switch oven

Preheat oven to 350deg;F. Slice top 2 inches off bread and reserve for lid. Cut out insides of bread, leaving 1-inch-thick shell. (Reserve cut-out bread for another use.) Using electric mixer, beat cream cheese, mayonnaise, and horseradish in large bowl until blended. Mix in clams and green onions.

Lu's Baked Clam Dip 2 tablespoons chopped onion 3 tablespoons chopped parsley 2 cloves garlic -- minced 2 tablespoons Worcestershire sauce salt and pepper -- to taste 12 dashes Tabasco sauce 2 8 oz pkgs cream cheese -- at room temperature 3 6 oz cans minced baby clams 1 round sourdough bread --

Melt butter, crush Ritz crackers. In a big mixing bowl, mix crackers, 5 cans of clams with juice and 6th can just clams. Save juice from 6th can. Add onion and crushed garlic and mix well. Add melted butter and garlic salt, mix well. If mixture is dry, add the remaining 6th can of juice. Put mixture