Preheat oven to 250°. Cut the top off of the sourdough bread as if you're getting ready to carve a pumpkin. Begin to hollow out the inside of the bread by pulling out 1 x 1 inch pieces (this is what you will use to dip with after the recipe is finished). In a separate bowl, mix all remaining ingredients using a wire whip.
*When adding the chopped clams, use only the juice from one can. Pour mixture into the hollowed out sourdough bread. Place top back on bread. Bake in oven for approx. 1 ½ hours. Serve warm.

**When I first made this recipe, I ran out of bread and still had a lot of dip left. It's a good idea to have some extra cut up bread around just in case you need it. Good luck!!