Yokohama Cream Of Clam
|Finely chopped shallots/Green onions (whites only)||2 Tablespoon|
|Clam juice||14 Ounce (2 Bottles, 7 Ounce Each)|
|Chicken broth||1 Cup (16 tbs) (Canned / Freshly Made)|
|Half and half||1 Cup (16 tbs) (Half Milk, Half Cream)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
Melt the butter in a saucepan.
Add the shallots or green onions and cook until soft.
Stir in flour and gradually blend in clam juice, chicken broth, and half-and-half.
Salt to taste, if needed.
Cook, stirring, at a gentle boil for about 5 minutes.
Blend in 1/4 to 1/2 cup white wine, according to taste.
Pour into heat-proof soup bowls.
Softly whip the cream and spoon equal portions onto each bowl.
Broil about 6 inches from heat until cream browns (1 or 2 minutes).