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3 cans (6-1\/2 ounces each) minced clams<\/span><\/p>\n 2 packages (8 ounces each) cream cheese, cubed<\/span><\/p>\n 1 T. minced fresh parsley<\/span><\/p>\n 2 tsp. lemon juice<\/span><\/p>\n 2 tsp. Worcestershire sauce<\/span><\/p>\n 2 tsp. minced chives<\/span><\/p>\n 1\/2 tsp. salt<\/span><\/p>\n 6 drops hot pepper sauce<\/span><\/p>\n 2 round loaves (1 pound each) sourdough bread <\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n 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.\u00c2\u00a0 <\/span>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\u00c2\u00b0 for 40-45 minutes.\u00c2\u00a0 <\/span>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. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 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 \u00c2\u00a0 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,…<\/p>\n