3 cans (6-1/2 ounces each) minced clams

2 packages (8 ounces each) cream cheese, cubed

1 T. minced fresh parsley

2 tsp. lemon juice

2 tsp. Worcestershire sauce

2 tsp. minced chives

1/2 tsp. salt

6 drops hot pepper sauce

2 round loaves (1 pound each) sourdough bread

 

Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth.  Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes.  Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.