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Seafood Fondue Chalet Suisse




Source of Recipe


Fred Towner


List of Ingredients




2 lb seafood shrimp/scallops/clams/lobster tails
4 cup clam juice
2 cup dry white wine
1 cup water
1 large onion
1 large carrot
1 celery stalk
4 peppercorns
1 bay leaf

Recipe



Clean seafood and cut, if necessary, into bite-size pieces. Arrange attractively either on a large serving platter or divide on plates for each guest. Cover and refrigerate until serving. Combine clam juice, wine and water in a pot and bring to a boil. Chop vegetables and add to broth along with seasonings. Simmer 30 minutes. Strain into fondue pot and place over fondue burner. Each person will cook his or her own portion. Shrimps, scallops and clams take about 1 minute; lobster, 1 1/2 minutes. Serve with lemon wedges and sauces such as drawn butter, cocktail sauce, curry sauce, hollandaise or a herbed vinaigrette.