Ingredients
Ingredients:
1 Cup Diced Carrots
1 Cup Diced Onions
1 Cup Diced Celery
1 Cup flour
1 Qt. Clam Juice
1/4 tsp. Marjoram
1/4 tsp. Tarragon
3/4 tsp. Thyme
2 tbs. butter or olive oil
2 Bay leaves.
1 tbs. chopped clove Garlic
2 tbs. Cayenne Pepper
1/2 cup White Wine
1 lb. can tomato Paste.
Preparation
Preparation: Process carrots, celery and onions for a smoother Sauce or Sauté them in butter (or olive oil, Preferred). Add flour and sauté to cook roux, stirring constantly. Add Clam Juice, Herb’s, garlic and wine. Simmer for 20 minutes. Add tomato paste and simmer for another 10 minutes. Serve with shrimp, scallops or any seafood, Works well with eggs, and chicken. Storage: pour into clean mason jars and can following the directions for canned vegetables. Has a shelf life for about a year. Once opened, it will store in fridge for about 4 weeks. Special Note: For a spicier (Hot) sauce, process 4 Scotch Bonnet Peppers and add to mix while cooking. 4 habanera (Orange Mexican Peppers) can be substituted.
