1 round loaf of bread
16 oz. softened cream cheese
3 cans chopped clams 6 1/2 oz. each reserve 1/4 c. liquid
2 tbsp. grated onion
2 tbsp. beer
2 tsp. lemon juice
2 tsp. Worcestershire
1 tsp. hot pepper sauce
1/2 tsp. salt
Raw veggies for dipping

Cut top from bread; set aside, hollow loaf. Cut removed bread into cubes. Set aside.

In large bowl beat cream cheese, stir in clams, reserved clam liquid, onion, beer, Worcestershire, lemon juice, pepper sauce and salt until well blended. On baking sheet make a cross with 2 sheets of foil long enough to cover bread. Place bread shell on foil. Pour clam mixture into shell, cover with bread top. Wrap loaf with foil. Bake in preheated oven at 250 degrees for 3 hours.

SLOW - BALL DIP:

Remove top; serve loaf on large platter surrounded by the bread cubes and raw vegetables for dippers. The bread shell can be cut or torn apart and eaten. Note: Toast bread cubes in oven during last 5 minutes of baking time.