| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 4 | Servings | ||
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Olive oil |
| 2 | Cloves garlic; minced | |
| 2 | tb | Shallots; finely chopped |
| 1 | c | Clam juice |
| 1 | c | Clams; minced |
| 1/4 | c | Parsley; finely chopped |
INSTRUCTIONS
Date: Wed, 6 Mar 1996 11:53:11 -0500 From: kmeade@ids2.idsonline.com (The Meades) Recipe By: The Gourmet Cookbook Volume II In a saucepan heat the olive oil and butter and in it saute the garlic and shallots until the shallots are golden. Add the clam juice and simmer for 5 minutes. Stir in the clams and parsley and bring the mixture to a boil. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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