CLAM FONDUE IN A BREAD BOWL
This savory seafood dip is baked right in the bread bowl and is served hot. I usually buy a sourdough bread bowl, but French tastes really good, too. -Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 3-1/2 cups.
Number Of Ingredients 9
Steps:
- 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., 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 baking sheet. Bake at 350° for 40-45 minutes., 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.
Nutrition Facts :
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