Roasted Garlic
Craig Claiborne, Pierre Franey
36 ratings with an average rating of 4 out of 5 stars
36
30 minutes
Clam sauce with Pernod or Ricard
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:About one cup
- 2tablespoons butter
- 3tablespoons flour
- 1cup clam juice
- ¼cup dry white wine
- ½cup heavy cream
- 1egg yolk
- Freshly ground pepper to taste
- ⅛teaspoon cayenne pepper
- 1tablespoon Pernod or Ricard
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
444 calories; 35 grams fat; 22 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the butter in a saucepan and add the flour, stirring with a wire whisk. Add the clam juice and wine, stirring constantly with the whisk. Let cook about five minutes, stirring occasionally.
- Step 2
Blend the cream and egg yolk, and add it to the sauce, beating rapidly with the whisk for about five seconds. Do not overcook. Continue beating and remove the sauce from the stove. Stir in the ground pepper, cayenne and Pernod or Ricard.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement
