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Hot Clam Dip II

Hot Clam Dip II

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lara

This recipe is from my mother, who makes this yummy dip every year on New Year's Eve.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf.
  3. In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil.
  4. Bake at 250 degrees F (120 degrees C) for 3 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.
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Reviews

PEGKH
45
12/23/2003

We make this dip all the time, but we substitute 2 cans of crab for the clams and add jalapenos to spice it up. It's a great dip!

MORGMOM
37
6/23/2009

I was craving good clam dip and this was great. I didn't do it in a bread bowl, just mixed up the dip ingredients and cooked it in the oven in casserole dish at 300 for about 25 minutes until it was bubbly - it was a hit!

optimista
28
12/17/2006

I loved this recipe - it was SO easy to put together, and it was a huge hit! We brought it to a party, and it was the only thing that was completely devoured. I only had time to cook it for about 1-1/2 hrs (although I did use the convection setting on my oven) and it still turned out great. I bought a couple of extra baguettes and sliced them up to serve with this. Wonderful!