INGREDIENTS
5 cups
Clam, juice
5
lbs Littleneck clam
2
Celery, ribs
1
Celery, rib
1/4 cup
Celery, leaves
1 lb
Chanterelle or shitake mushrooms
32
Cherry tomato
1 cup
Corn, frozen kernels
1 1/2
Garlic heads
1/2 cup
Parsley, leaves
1
Shallot
3
Shallots, medium size
3
large sprigs Thyme
3
Tomatoes, medium
3 1/4 cups
Chicken broth
1 can
Tomato paste
2 tsp
Balsamic vinegar
1
Balsamic vinegar
1/4 cup
Cornstarch
1/8 tsp
Granulated sugar, white
2
Salt and pepper
1/8 tsp
Sea salt
6 tbsp
Olive oil
1
Olive oil, Extra virgin
3 tbsp
Butter, unsalted
2 tbsp
Butter
1 cup
Vermouth