Hot Clam Dip

(Double Recipe)


  • 2  8 oz. packages cream cheese
  • 1 cup sour cream
  • 2 cans drained clams
  • 1 1/2 cup grated cheese (1/2 cup grated cheese for topping)
  • 1 teaspoon onion salt
  • 4 tablespoons Kraft mayonnaise
  • 1 teaspoon Lea & Perrin Worcestershire sauce
  • 2 bowl-shaped loaves of bread
  • 2 long very thin loaves of bread

Pan: 3 quart baking dish

Oven: 300′

Time: 45 minutes

  1. Hollow out the bowl bread.
  2. Slice the thin loaf (1/4 to 1/2 inch).
  3. Mix all ingredients in baking dish.
  4. Top with 1/4 cup grated cheese.
  5. Bake.
  6. Fill bread bowl and serve.

Hot Clam Dip

(Original Single Recipe)


1 8 oz. package cream cheese
1/2 cup sour cream
1 can drained clams
3/4 cup grated cheese (1/4 cup grated cheese for topping)
1/2 teaspoon onion salt
2 tablespoons Kraft mayonnaise
1/2 teaspoon Lea & Perrin Worcestershire sauce
1 bowl-shaped loaf of bread
1 long very thin loaf of bread

Pan: 1 1/2 quart baking dish
Oven: 300′
Time: 45 minutes Hollow out the bowl bread. Slice the thin loaf (1/4 to 1/2 inch). Mix all ingredients in baking dish. Top with 1/4 cup grated cheese. Bake. Fill bread bowl and serve.