Clam Fondue in a Bread Bowl Recipe
Clam Fondue in a Bread Bowl Recipe photo by Taste of Home

Clam Fondue in a Bread Bowl Recipe

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This savory seafood dip is baked right in the bread bowl and is served hot. I usually buy a sourdough bread bowl, but French tastes really good, too. —Laurel Leslie, Sonora, California
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:14 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 14 servings

Ingredients

  • 3 cans (6-1/2 ounces each) minced clams
  • 2 packages (8 ounces each) cream cheese, cubed
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced chives
  • 1/2 teaspoon salt
  • 6 drops hot pepper sauce
  • 2 round loaves (1 pound each) sourdough bread

Nutritional Facts

1/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 3-1/2 cups.
Originally published as Clam Fondue in a Bread Bowl in Taste of Home December/January 2007, p55

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Reviewed Dec. 21, 2015

"I made this dip for a fondue party. I was in charge of making the cheese fondues and wanted to try something a little different. This dip stood out among the classic cheese and chocolate fondue. I really liked that it did not require a fondue pot because we were already using them all. Everyone thought the dip tasted great and appreciated that it didn't have a strong "fishy" taste. I did not add parsley or chives because I did not have these ingredients. I used two tablespoons of chopped green onion instead."

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