Clam Dip in a Bread Bowl

I used to eat more clam dip than I do today,
here is one of my tasty clam dip recipes.
Clam dip is baked and served in an edible
crusty bread bowl for an elegant appetizer.
The bread bowl in this recipe is the best part,
since it usually ends up crunchy on the outside,
but soaked with that great dip on the inside.
Use this idea with any baked cheese dip.

Ingredients:
1/2 cup butter
2 cans (6-1/2 ounces) of minced clams with juice
2 tablespoons fresh lemon juice
1/2 cup bread crumbs
1/2 cup Parmesan cheese
6 cloves of garlic (more or less to taste)
1 small red onion diced (more or less to taste)
Dash of Worcestershire
Dash of Tabasco Hot sauce
1 (6-inch) round loaf of crusty bread, sourdough works well
Additional crusty bread pieces for dipping
Chopped parsley for garnish

Directions:
Preheat oven to 350 degrees F.
Slice top from the round of bread and reserve.
Using a serrated knife, carefully cut
chunks out the center of the bread,
leaving 1 inch of bread around the interior,
to form a bowl for the clam dip.
Reserve bread chunk innards and lid to use as dippers.
Mix butter, clams, bread crumbs, Parmesan cheese,
garlic, onion, Worcestershire, lemon juice,
and Tabasco sauces together until combined.
Pour clam mixture into bread bowl.
Place bread bowl on a baking sheet.
Bake uncovered for 30 to 40 minutes.
Let rest for 15 minutes,
then sprinkle with chopped parsley and serve warm.