1 lg. round loaf French, Italian, or other unsliced crusty bread (about 24 oz.)
2 pkgs. (8 oz. each) cream cheese, softened
3 cans (6 1/2 oz. each) chopped clams drained (reserve 1/4 c. liquid)
2 tbsp. grated onion
2 tbsp. beer
2 tsp. each Worcestershire sauce and lemon juice
1 tsp. hot pepper sauce or to taste
1/2 tsp. salt
Parsley sprigs
Raw vegetables for dipping

Cut top from bread and set aside. Hollow out loaf leaving 1 1/2 - 2 inch thick shell. Cut removed bread in cubes. (Toast bread cubes in oven for 5 minutes if desired.)

In large bowl, beat cream cheese until smooth. Stir in clams, the reserved clam liquid, onion, beer, Worcestershire sauce, lemon juice, pepper sauce and salt until blended.

On baking sheet, make cross with 2 sheets of foil, each long enough to cover loaf. Center bread shell on foil. Pour clam mixture into shell and cover with bread top. Wrap loaf with foil.

Bake in preheated oven 250 degrees for 3 hours (yes 3 hours) to get piping hot. Remove top and sprinkle with parsley. Serve on large platter with raw vegetables and bread cubes. When empty, crust can be eaten.