Mort's Clam Fondue
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kozzak
Nov 14, 2011, 2:55:07 PM11/14/11
to Bill's Recipe World
Mort's Clam Fondue
Categories: Seafood, Fondue, Cheese, Appetizer
Yield: 6 servings
2 ts Oil
1/8 ts Garlic chopped
2 tb Parsley
2 tb Cornstarch
2 ea 7 oz cans minced clams undrained
2 ea 15 oz cans tomato sauce
1 tb Oregano
Salt & pepper to taste
1/3 c Parmesan cheese
Brown garlic in oil.
Add oregano, tomato sauce, cornstarch, clams & juice.
Cook over low heat until it thickened, 8-10 mins.
Add parsley, salt, pepper & Parmesan cheese.
When cheese melts, it's done.
Place in fondue pot.
Serve with cubes of French bread, Italian bread, & pumpernickel
bread.
ORIGIN: Mort Sansonne, Quebec City-Quevbec-Canada, circa 1999
Categories: Seafood, Fondue, Cheese, Appetizer
Yield: 6 servings
2 ts Oil
1/8 ts Garlic chopped
2 tb Parsley
2 tb Cornstarch
2 ea 7 oz cans minced clams undrained
2 ea 15 oz cans tomato sauce
1 tb Oregano
Salt & pepper to taste
1/3 c Parmesan cheese
Brown garlic in oil.
Add oregano, tomato sauce, cornstarch, clams & juice.
Cook over low heat until it thickened, 8-10 mins.
Add parsley, salt, pepper & Parmesan cheese.
When cheese melts, it's done.
Place in fondue pot.
Serve with cubes of French bread, Italian bread, & pumpernickel
bread.
ORIGIN: Mort Sansonne, Quebec City-Quevbec-Canada, circa 1999
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