Anonymous Fri Oct 07 11:39:18 2005

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.