1 loaf Shepherd's bread (uncut)
2 (8 oz.) pkg. cream cheese (softened)
1 c. mayonnaise
2 (6 oz.) cans minced clams, drained
1 bunch green onions, chopped (just whites)
Garlic salt to taste

Cut top off of bread to form a lid, reserve lid. Remove bread from center of loaf to form a pocket. (Tear out pieces by hand, discard.) Blend cream cheese and mayonnaise with mixer until smooth.

Add onions, clams and garlic salt and stir to mix. Pour mixture into center of loaf and cover with lid. Wrap loaf in foil and cook it slowly in preheated 325 degree oven for about 2 hours. Remove and let dip settle for about 1/2 hour. (This keeps it from being too runny.) Serve with Waverly Wafers.