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Ingredients
US|METRIC
4 SERVINGS
- 5 3/4 cups bottled clam juice
- 5 lb. littleneck clams
- 1/4 cup flour
- 3 Tbsp. canola oil
- 3 shallots (sliced, 1/4 inch)
- 2 ribs (diced, 1/4 inch celery)
- 2 heads garlic (halved)
- 1 tomato (quartered)
- 1 bunch parsley
- 1/4 cup tomato paste
- 1 cup white wine
- 2 Tbsp. butter
- 3 sprigs thyme
- lemon juice
- 1/4 cup chicken stock
- 2 Tbsp. shallot (diced, 1/8 inch)
- 1 cup corn kernels (fresh)
- 1/4 cup celery (diced, 1/4 inch)
- clams (reserved from making Clam Chowder Sauce)
- cherry tomatoes (Confit)
- 1/4 cup celery leaves (green)
- 12 cherry tomatoes (halved)
- 2 Tbsp. butter (cold)
- salt
- celery leaves
- olive oil
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