Clam Broth with Tarragon Recipe
This Clam Broth With Tarragon recipe has got everything to make you go weak on your knees. I simply love Clam Broth With Tarragon which is believed to be a popular European dish. Stop looking and try this Clam Broth With Tarragon recipe immediately.
Ingredients
Butter or margarine - 1/4 cup
White onions - 3, chopped
Dried tarragon leaves - 1 teaspoon
Flour - 2 tablespoons
Dry white wine - 1/2 cup
Clam juice - 1 bottle (8 oz)
Light cream - 1 1/2 cups
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.
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.
