|Clam and tomato juice||250 Milliliter (1 Cup)|
|Seafood stock||250 Milliliter (1 Cup)|
|Beurre manie||45 Milliliter (Kneaded Butter, 3 Tablespoon)|
|Butter||2 Teaspoon (10 Milliliter)|
|Garlic||1⁄2 Clove (2.5 gm), finely sliced|
|Onion||15 Milliliter, chopped (1 Tablespoon)|
|Chopped parsley||2 Teaspoon (10 Milliliter)|
– In a saucepan, heat clam and tomato juice and seafood stock. Stir in kneaded butter with wire whisk or beater and simmer for 10 minutes.
– Meanwhile, melt butter in a skillet and brown escargots, garlic and onion. Add to stock and season with salt and pepper. Sprinkle with parsley and simmer for 5 minutes.