| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizers |
10 |
Servings |
INGREDIENTS
| 2 |
tb |
Onion — Chopped |
| 3 |
tb |
Parsley — Chopped |
| 2 |
tb |
Worcestershire sauce |
|
|
Salt and pepper — To taste |
| 12 |
ds |
Tabasco sauce |
| 16 |
oz |
Cream Cheese — Room Temp. |
| 3 |
cn |
Clams, canned — Minced |
| 1 |
|
Sheepherder Bread — Round, |
|
|
Large |
|
|
(or sourdough bread round) |
| 1 |
|
French Bread — Baguette |
INSTRUCTIONS
Drain clams, reserving 1/2 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
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