3 dozen littleneck clams, steamed and removed from the shells, 1/2 cup steaming juices
1 (8-ounce) package cream cheese, softened
1/4 cup cooked crab meat
1/4 cup minced onion
2 tablespoons grated Romano cheese
1 teaspoon minced garlic
1 teaspoon lime juice
1 large loaf round bread


In a large bowl, combine all ingredients except bread. Chill for at least one hour. Hollow out center of the bread loaf to hold clam mixture.

Serve with crudite and the extra bread from the center of the loaf, cut into cubes. When steaming the clams, discard any that do not open.

Clam Spread
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