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Clam Broth With Tarragon

rhiannonn's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  White onions 3 , chopped
  Dried tarragon 1 Teaspoon
  Flour 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Clam juice 8 Ounce
  Light cream 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄2 Teaspoon
  Egg yolks 2
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In a medium saucepan, heat butter and saute onion until tender for about 5 minutes.
3) Stir in tarragon; cook, stirring, over low heat 1 minute.
4) Add flour; cook, stirring with wire whisk, over low heat 1 minute.
5) Gradually add wine and clam juice, with wire whisk keep stirring constantly.
6) Bring near to boiling, but do not boil; strain into saucepan to remove onion.
7) Add 1-1/4 cups light cream.
8) Cook, stirring, over low heat several minutes; add sugar.
9) Meanwhile, in small bowl, combine egg yolks with remaining light cream; mix well.
10) Through small sieve, strain the into hot cream mixture.
11) Cook, stirring, 1 more minute, or until slightly thickened.

SERVING
12) Serve the clam broth hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Ingredient: 
Clam
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
8

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