4th of July clam dip

Discussion in 'LOCAL CALIFORNIA TALK' started by gilmafam, Jul 4, 2009.

  1. gilmafam

    gilmafam Well-Known Member

    Messages:
    5,466
    State:
    California
    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.
     
  2. rrssmith

    rrssmith New Member

    Messages:
    3,059
    State:
    Bakersfield
    now that looks fabulous.....i want some !!!!
     

  3. daystarchis

    daystarchis New Member

    Messages:
    11,521
    State:
    Clovis Cali
    Just showed my aunt the recipe. May try it today:wink:
     
  4. shania

    shania New Member

    Messages:
    5,942
    State:
    San Leandro, Ca
    Hey Fellows - "I was there" & I got to have some of it "First Hand :wink:" - And I'm here to tell you:
    "It was d@m Good" :canny:
    :wink:
     
  5. stoney53

    stoney53 Well-Known Member

    Messages:
    1,379
    State:
    PA
    i'm gonna have to try some of that sounds great thanks for posting
     
  6. Catpaw

    Catpaw Well-Known Member

    Messages:
    9,186
    State:
    Central Cail
    Name:
    James
    Ray that sound's and look's GREAT.
     
  7. CatMan(Cali)

    CatMan(Cali) Well-Known Member

    Messages:
    4,070
    State:
    Fresno Californ
    Tried some down in Blythe, KILLER stuff.:wink: Thanks for posting Ray.
     
  8. plainsman

    plainsman New Member Supporting Member

    Messages:
    7,187
    State:
    minnesota
    Thanks for the post, I will get the wife to make it some day.
     
  9. gilmafam

    gilmafam Well-Known Member

    Messages:
    5,466
    State:
    California
    So Tim... are you in California for a while... sounds like you have... whats up?

    Bayrunner Ray
     
  10. rrssmith

    rrssmith New Member

    Messages:
    3,059
    State:
    Bakersfield
    how about a big batch for the Central valley fall classic?