- 1 round [8-inch / 20-cm] loaf whole wheat bread
- 3 [4 1/2-ounce / 125-g each] packs cream cheese, at room temperature
- 2 celery stalks, finely chopped
- 4 green onions, finely chopped
- 2 [5-ounce / 142-g each] cans small clams, with juice
- Salt and pepper, to taste
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- Cut a 1/2 to 1-inch [1.3 to 2.5-cm] thick slice on top of bread loaf.
- Reserve.
- Empty bread loaf, reserving white part of bread into a plastic bag.
- Beat cream cheese, mix in chopped celery, chopped green onions and 1 [5-ounce / 142-g] can clams, with juice; salt and pepper to taste.
- Drain remaining can of clams; add clams to cream cheese mixture.
- Pour mixture into hollowed-out bread loaf; top with reserved top slice of bread.
- Wrap loaf into al foil; bake into a preheated 325°F [160°C] oven, for 3 hours.
- Cut reserved white part of bread into approximately 1-inch [2.5-cm] cubes.
- Remove top of bread and serve stuffed bread loaf, along with bread cubes to dip in.
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