Top | italian
(recipe, Jared Campbell)
nice light for clam stews or stocks
- 1 cup garlic, sliced
- 1 cup garlic, chopped
- 4 cups shallots, chopped
- 2 cups blended oil
- 1 cup evoo
- 3 qt. white wine
- 4 cans clam juice
- 2 cups basil, chopped
- Heat oils in a large sauce pot over medium heat.
- Ad garlic and shallots, cook until onions are translucent
- Ad white wine and cook until reduced by ⅓rd
- Ad clam juice and basil remove from heat.