BAKED CLAM DIP LOAF
Pecks Wine and Spirits - Friday Night Wine Tastings

Serve this appealing hors d'oeurve with cut-up fresh vegetables and breadsticks.

1 1 1/2-pound unsliced round sheepherder's bread
2 8-ounce packages cream cheese, room temperature
1 cup mayonnsaise
1 tablespoon prepared white horseradish
3 6-1/2-ounce cans minced clams, drained
4 large green onions, chopped

Preheat oven to 350deg;F. Slice top 2 inches off bread and reserve for lid. Cut out insides of bread, leaving 1-inch-thick shell. (Reserve cut-out bread for another use.) Using electric mixer, beat cream cheese, mayonnaise, and horseradish in large bowl until blended. Mix in clams and green onions. Season with salt and pepper.Spoon filling into bread. Place reserved lid on bread. Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy large baking sheet.

Bake until filling is very hot and bread is crusty, about 1 1/2 hours. Unwrap bread. Place on large tray. Remove lid; lean lid against bread at angle.

Makes 12 to 14 servings.

Bon Appétit
Too Busy To Cook?
August 1996
Jan Rayfiel, Santa Monica CA

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This Hor d'oeuvre was served with:
Morro Bay 2003 - California
Tusk ‘N Red 2003 - Mendocino County, California

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