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4 oz. clam broth
6 oz. white wine
4 oz. fish stock
1 tbsp. shallots, pared, minced
1 tbsp. lemon juice
8 oz. heavy cream
4 oz. red peppers, roasted, peeled, pureed
Place all ingredients except cream and pepper puree in saucepan; heat to simmering. Simmer until reduced by half. Place cream in separate pan; heat to simmering. Simmer until slightly thickened. Combine clam-broth reduction with cream; add rest of pepper puree. Simmer to reach desired thickness. Remove from heat; let cool. Refrigerate until chilled.
6 oz. white wine
4 oz. fish stock
1 tbsp. shallots, pared, minced
1 tbsp. lemon juice
8 oz. heavy cream
4 oz. red peppers, roasted, peeled, pureed
Place all ingredients except cream and pepper puree in saucepan; heat to simmering. Simmer until reduced by half. Place cream in separate pan; heat to simmering. Simmer until slightly thickened. Combine clam-broth reduction with cream; add rest of pepper puree. Simmer to reach desired thickness. Remove from heat; let cool. Refrigerate until chilled.
