About this fondue recipe:
This recipe builds on cheese fondue with the addition of clams and other seasoning. It is delicious and the clams add great flavor to the dish.
4 oz grated Swiss cheese, such as Emmenthaler or Jarlsberg
8 oz American cheese, cut into small pieces to allow to melt faster
1 tablespoon flour or cornstarch
1 cup dry white wine
1 (6 ½-oz) can minced clams
1/4 of a green bell pepper, finely chopped
2 tablespoons chopped pimento
2 tablespoons of finely chopped red onion
1 garlic cloved, finely minced
1/2 teaspoon lemon juice
Tabasco sauce, to taste
Pepper, to taste
French bread, cut into cubes for serving
1. In a large bowl, combine cheeses and flour/cornstarch. Mix together and set aside. Drain clams and set aside.
2. In a fondue pot add white wine and bring to boil. Add clams and cheese mixture in slowly, stirring often to prevent clumps. When melted add remaining ingredients. Bring fondue pot to low heat.
Serve with French bread.
"I like to use mozzarella cheese in place of the American cheese."
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