1 lg. round loaf French bread
2 (8 oz.) pkg. cream cheese
3 cans minced clams (save 1/4 c. liquid)
2 tbsp. grated onion
2 tbsp. beer
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
1 tsp. hot pepper sauce
1/2 tsp. salt

Cut the top from the bread and reserve. Carefully hollow out the bread, saving the inside to cut into small chunks for dipping. Fill the hole with clam dip, cover with the bread top and wrap in two large sheets of foil. Bake for 3 hours in a 250 degree oven.