1 1/2 quarts milk
2 1/2 ounces dry white wine
3 tablespoons brandy
2 tablespoons brandy liqueur
1 (8 ounce) can burdock, drained
2 teaspoons dried sage
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 (15 ounce) can whole clams, drained
1 (24 ounce) can cream-style corn
2 (3.5 ounce) cans minced clams, drained
1 cup milk
1 tablespoon chopped fresh parsley
In a large saucepan, combine milk, wine, brandy, brandy liqueur, celery, onion, bell pepper and celery. Bring to a simmer over medium heat.
Remove from heat and remove pan. Stir celery mixture into the wine and brandy mixture. Cook for about 10 minutes, stirring constantly.
Let cool for a few minutes and stir in clams and cream-style corn. Pour into glass-lined, nonstick casserole dish. Chill in refrigerator or overnight.
Preheat oven to 350 degrees F (175 degrees C).
While the soup is chilling, preheat oven to 400 degrees F (200 degrees C). Place a glass plate or plate into the center of a deep baking dish. Spread half a tablespoon of the soup mixture on top of the plate. Spread remaining soup mixture on top of plate.
Bake uncovered in preheated oven for 45 minutes.
Reduce heat to 350 degrees F (175 degrees C). Bake an additional 15 minutes.
One of the better green bean recipes I've ever made. Used real dairy butter rather than "buttery taste margarine," shallots rather than onion, regular rather than fat-free reduced-sodium chicken broth and no lemon juice. And salt and pepper of course.
I followed the recipe exactly making no changes and these were phenomenal! These were truly secret lovers and I was exchanging messages with my husband every time I made them. In my oven this baked in 30 minutes.