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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 2 |
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My friend, Kimi, made this recipe, getting her inspiration from the clam chowder in Fisherman's Wharf. She lives in San Franzisco, and I enjoy eating this recipe from her. Ingredients:
1 whole sheperd's bread loaf or sourdough bread, not in slices |
3 8-ounce boxes of cream cheese, softened |
2 cans of minced clams, only 1 can drained |
1-2 scallions, sliced thin |
1 teaspoon of garlic salt, optional |
Directions:
1. Preheat oven to 250 degrees.
2. Carve top of bread, and pull out the flesh inside until you have a bread shaped loaf.
3. Store bread pieces in an air tight container.
4. In a medium bowl, mix cream cheese, clams, one can of the clam juice, scallions, and optional garlic salt.
5. The mixture should be consistently creamy.
6. Place cream cheese mixture in the bread bowl.
7. Wrap bread bowl in aluminum foil.
8. Bake in your preheated oven for 2-3 hours, just until the dip is heated through.
9. Serve with bread pieces for dipping and enjoy!
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