Happy 4th of July my fellow BOC buddies... I lost my post.. Yuk, so here it goes again... As I have attended two gatherings at Blythe, my wife Sharlene has prepared a clam dip that was liked by all the boys and girls... The mixture is easy to do, and If the ingrediants are planned ahead of time, my good buddy Russ "Tailgunner" can do this on his "Dutch oven" at the campsite... Enjoy.... Happy 4th of July 2009... Gilmafam, Bayrunner Ray & Sharlene Slow-ball Dip or Sheep-Headers clam dip Created by Silver Spoon winner Jan Shelton, of Escondido, California, and named by her baseball-fan kids, this fancy clam dip baked in a crusty loaf is a winning snack or meal-opener. Or as we use it Az/Ca gathering dip :006: As great on the patio as it will be for a fall party. The creamy dip cooks in its own handsome container. 1 large round loaf of French, Italian or other un-sliced crusty bread (about 24 oz) 2 packages (8 ounces each) cream cheese, softened 3 cans (6-1/2 ounces each) chopped clams, drained (reserve ¼ cup liquid) 2 tablespoons grated onion 2 tablespoons beer 2 teaspoons each Worcestershire sauce and lemon juice 1 teaspoon hot-pepper sauce, or to taste ½ teaspoon salt Parsley sprigs for garnish (optional) Raw veggies for dipping With sharp knife cut top from bread: set aside. Hollow loaf, leaving a 1 ½ - 2 inch-thick shell; cut removed bread in cubes (see Note); set both aside. In large bowl beat cream cheese until smooth; stir in clams, the reserved clam liguid, onion, beer, Worcestershire sauce, lemon juice, pepper sauce and salt until well blended. On baking sheet make a cross with two sheets of foil, each long enough to cover loaf. Center bread shell on foil. Pour clam mixture into shell; cover with bread top. Wrap loaf with the foil. Bake win preheated 250* oven 3 hours for flavors to blend and clam mixture to get piping hot. Remove top; sprinkle dip with parsley. Serve loaf on large platter surrounded by the bread cubes and raw veggies for dippers. When empty, the bread shell can be cut or torn apart and eaten. Makes 12 servings. NOTE Toast bread cubes in oven during last 5 minutes baking time.