Recipe - Garys Clam Dip

2 tablespoon Onion Chopped
3 tablespoon Parsley Chopped
2 tablespoon Worcestershire sauce
Salt and pepper To taste
12 ds Tabasco sauce
16 ounce Cream Cheese Room Temp.
3 cn Clams, canned Minced
1 Sheepherder Bread Round,
Large
(or sourdough bread round)
1 French Bread Baguette

Drain clams, reserving One half C. of liquid. With electric mixer (not food
processor), mix together all ingredients except bread. Slice top off of
bread round. Hollow out bread. Fill with dip and replace top. Wrap
tightly in foil. Bake at 250 for 3 hours.

Recipe By : Gary Soto

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 1 Apr 1994 15:04:18 0800
(P

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip