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Yokohama Cream Of Clam Recipe
|Finely chopped shallots/Green onions (whites only)||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)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1406 Calories from Fat 1047
% Daily Value*
Total Fat 119 g183.2%
Saturated Fat 74.2 g371.2%
Trans Fat 0 g
Cholesterol 400.7 mg
Sodium 2743 mg114.3%
Total Carbohydrates 48 g15.9%
Dietary Fiber 0.81 g3.2%
Sugars 2.9 g
Protein 21 g41.5%
Vitamin A 98.4% Vitamin C 9.4%
Calcium 46.7% Iron 12.8%
*Based on a 2000 Calorie diet
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).