1 lg. round loaf of unsliced, crusty bread
2 pkgs. (8 oz.) cream cheese, softened
3 cans (6 1/2 size) each chopped clams, drained, reserve 1/4 c. liquid
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
Parsley sprigs for garnish & raw vegetables for dipping

With sharp knife, cut top from bread; set aside. Hollow loaf, leaving 1 1/2 inch thick shell. Cut removed bread in cubes and set both aside.

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

On baking sheet, make a cross with 2 sheets of foil, each long enough to cover loaf. Center bread shell on foil and pour clam mixture into shell. Cover with bread top, wrap loaf with foil and bake in 350 degree oven for 3 hours. Remove top, sprinkle with parsley and serve with bread cubes and raw vegetables for dipping.