Cheese And Clam Fondue Recipes
CHEESE AND CLAM FONDUE
Make and share this Cheese and Clam Fondue recipe from Food.com.
Provided by mc_badass247
Categories Lunch/Snacks
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the cheese cubes in a 3-cup glass serving dish.
- Drain the clams, reserving ¼ cup of liquid.
- Add the liquid to the cheese cubes. Set aside the clams.
- Microwave the cheese on HIGH for 2 minutes or until just melted, stirring once.
- Stir in the clams and all remaining ingredients.
- Microwave on HIGH for 2 minutes 30 seconds or until hot.
- Serve in hard bread bowl.
Nutrition Facts : Calories 366.4, Fat 22.9, SaturatedFat 14, Cholesterol 93.5, Sodium 1020.5, Carbohydrate 8.8, Fiber 0.2, Sugar 5, Protein 30.7
CLAM FONDUE
From a community cookbook, submitted by Jo Carter. I haven't tried it yet but don't want to lose it.
Provided by Oolala
Categories Oven
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together except for the bread.
- Cut off the top of the bread and save it.
- Hollow out the bread leaving a 1/2 inch thick shell.
- Pour the clam mixture into the bread and cover with the bread top.
- Bake on a cookie sheet for 2 1/2 hours to 3 hours at 250 degrees F.
- Use the carved out bread to make bread cubes for dipping and serve with bagetttes if you like too.
Nutrition Facts : Calories 589.7, Fat 30.5, SaturatedFat 17.3, Cholesterol 149.6, Sodium 1003.6, Carbohydrate 41.4, Fiber 1.6, Sugar 3.2, Protein 36.1
BEER & CHEDDAR FONDUE
This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. -Amanda Wentz, Virginia Beach, Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.
Nutrition Facts : Calories 221 calories, Fat 16g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 341mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
CLASSIC CHEESE FONDUE
Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.
Provided by Chef John
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
- Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
- Keep sauce warm while serving so it doesn't solidify.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g
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