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capri sauce

(recipe, Jared Campbell)

Introduction

nice light for clam stews or stocks

Ingredients

1. 1 cup garlic, sliced
2. 1 cup garlic, chopped
3. 4 cups shallots, chopped
4. 2 cups blended oil
5. 1 cup evoo
6. 3 qt. white wine
7. 4 cans clam juice
8. 2 cups basil, chopped

Steps

1. Heat oils in a large sauce pot over medium heat.
2. Ad garlic and shallots, cook until onions are translucent
3. Ad white wine and cook until reduced by ⅓rd
4. Ad clam juice and basil remove from heat.