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Clam Fondue in a Bread Bowl

 Clam Fondue in a Bread Bowl
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
14 ServingsPrep: 25 min. Bake: 40 min.


  • 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


  • 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.
  • 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.
  • 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.