Yokohama Cream Of Clam Recipe
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 | |
| Shallots | 2 Tablespoon, finely chopped | |
| Flour | 2 Tablespoon | |
| Clam Juice | 2 Bottle (1l) | |
| Chicken broth | 1 Cup (16 tbs), canned | |
| Half and Half | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Heavy cream | 3/4 Cup (16 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).
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).
Chef
