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

With sharp knife cut top from bread; set aside. Hollow loaf, leaving a 1 1/2 to 2 inch thick shell; cut removed bread in cubes (see note); set both aside. 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 well blended.

On baking sheet make a cross with two sheet of foil, each long enough to cover loaf. Center bread shell on foil. Pour clam mixture into shell; cover with bread top. Wrap loaf with the foil. Bake in preheated 250 degree oven 3 hours for flavors to blend and clam mixture to get piping hot. Remove top; sprinkle dip with parsley. Serve loaf on large platter surrounded by the bread cubes and raw vegetables for dippers. When empty, the bread shell can be cut or torn apart and eaten. Makes 12 servings.

NOTE: Toast bread cubes in the oven during last 5 minutes baking time.