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A SLOW - BALL DIP 
1 lg. round loaf crusty bread (24 oz.)
2 (8 oz.) pkgs. cream cheese, softened
3 (6 1/2 oz.) cans chopped clams, drained (reserve 1/4 c. liquid)
Parsley sprigs for garnish
Raw vegetables for dipping
2 tbsp. grated onion
2 tbsp. beer
2 tsp. Worcestershire sauce
2 tsp. lemon juice
1 tsp. hot pepper sauce or to taste
1/2 tsp. salt

Cut top from bread; set aside. Hollow loaf, leaving a 1 1/2 inch shell. Cut removed bread in cubes and set aside.

In a large bowl, beat cream cheese until smooth; stir in clams, the reserved liquid, onion, beer, Worcestershire sauce, lemon juice, pepper sauce, and salt until blended. On a baking sheet, make a cross with two pieces of foil each long enough to cover the loaf. Place the bread shell on the foil. Pour mixture into shell; cover with bread top. Wrap loaf with foil. Bake in preheated oven (250 degrees) for 3 hours. Remove top; sprinkle with parsley. Serve loaf surrounded with raw vegetables and cubes of bread. When empty; tear bread shell and eat! Serves 12.

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