Chef Donís Kitchen Recipe File  
RECIPE NAME: Clams in Salpicon Sauce Original Date:
DIRECTORY: Seafood  
    Revision Date:


3 lb

6 lb wt


clams 3 lbs 6 lbs  
Shellfish Cooking Liquid(see recipe Stocks & Broths) 3 cups 6 cups  
Salpicon Sauce 1/2 cup 1 cup  

Bring shellfish cooking broth to boil in medium saucepan.

Add clams to boiling liquid and cook 3 minutes until clams just open.

Remove clams from liquid, toss while warm with salpicon sauce, place in 2" hotel pan and cool in walk in.

Place in a clean container. Label, date, initial and refrigerate.