Preheat oven to 350°F. Use a sharp knife to carefully remove the top "lid" of the sourdough loaf and remove the inside, leaving a cavity. Set the inside bread and lid aside. Drain 2 cans of the clams, and leave the liquid in the third; add all clams to a bowl. To the same bowl, add the cream cheese (use 1 block for a runny dip, 2 for thicker), chives, parsley, Worcestershire sauce, salt, lemon juice, and hot sauce. Use a hand mixer to combine thoroughly. Pour the dip into the hollowed-out sourdough loaf. Cover with the lid and wrap tightly in tin foil. Bake for 1 to 1.5 hours. The dip is done when the lid is removed and the inside is hot and melted.
