Clam Loaf Dip

Clam Loaf Dip Recipe


Clam Loaf Dip

Course: Appetizer
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  • 1 round loaf sourdough bread
  • 3 cans minced clams 6.5-ounce
  • 1/2 teaspoon clam juice
  • 2 packages cream cheese softened (may use reduced fat), 8-ounce
  • 5 drops Louisiana hot sauce
  • 3 teaspoons Worcestershire sauce
  • 1/2 teaspoon sea salt
  • 1 tablespoon lemon juice
  • Dash lime juice


  • Remove top from bread loaf and save. Pull pieces of bread out of the loaf down to the hard crust, saving bread pieces. Combine remaining ingredients in a medium bowl; mix well. Carefully pour into hollowed-out sourdough loaf. Replace top crust and wrap in heavy-duty foil. Bake at 250° for 2 hours. Meanwhile, lightly toast reserved bread pieces. Serve stuffed bread on a plate surrounded by toasted bread pieces plus your favorite raw veggies for dipping.
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