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Yokohama Cream Of Clam

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Yokohama Cream Of Clam has a luscious taste. Yokohama Cream Of Clam gets its taste from shallots mixed with flour and cream, flavored with white wine. Yokohama Cream Of Clam is inspired by many food chains worldwide.
Ingredients
  Butter 2 Tablespoon
  Finely chopped shallots/Green onions (whites only) 2 Tablespoon
  Flour 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)
  Salt To Taste
  Dry white wine 1⁄2 Cup (8 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
Directions

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).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood

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