Hot New England Clam and Sausage Dip

INGREDIENTS

• 24 Cherrystone clams
• 1 cup Pilsner beer
• 1/2 cup Portuguese Linguica Sausage, diced
• Two 8-oz. packages cream cheese, softened
• 2 tablespoons grated onion
• 2 teaspoons Worcestershire sauce
• 2 teaspoons lemon juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1 loaf round Italian or French Bread Hollowed Out
  (for displaying dip)

DIRECTIONS
In a large skillet with a tight fitting lid, put the sausage, clams and the beer. Cook over high heat until clams just start to pop. Turn off the heat and let the clams gently open all the way.

Remove the clam meat from the shell and put it in a food processor with the sausage and 2 tablespoons of the cooking liquid. Pulse until it is all finely minced. Let cool.

In a medium-size bowl, combine cream cheese, onion, Worcestershire sauce, lemon juice, hot pepper sauce and salt. Beat well. Fold the clam-sausage stuff into the mixture. Pour clam mixture into an oven-proof bowl and cover with foil (or the hollowed out bread bowl. If using bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil.)

Bake at 300F for 45 minutes. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.

HOT CAROLINA CRAB DIP

INGREDIENTS

• 8 oz. cream cheese
• 2 tablespoons buttermilk
• 2 tablespoons grated onion
• 1 teaspoon horseradish
• 1 teaspoon Old Bay
• 4 oz. sharp cheddar cheese
• 2 tablespoons minced chives
• 1 pound backfin crabmeat

DIRECTIONS
In a mixer, whip the cream and buttermilk. Gently mix in all other ingredients. Pour into a 1 1/2- quart casserole. Cover with foil and bake for 20-25 minutes. Serve with toasted French bread.