Shrimp with Gruyere and Clam Sauce


  • 1 (8 oz) can minced clams with juice
  • 1 and 1/2 lbs of boiled shrimp, peeled and deveined
  • 2 tbs butter
  • 3 tbs minced scallions
  • 1 tbs chopped chives
  • 1 and 1/2 tbs flour
  • 1/2 cup dry white wine
  • kosher salt and a dash of white pepper to taste
  • 1/2 cup heavy cream
  • 1 and 1/3 cups Gruyere cheese
This is a delicious casserole of shrimp and clams, topped with Gruyere cheese and flavored with white wine, chives and white pepper.
  • Drain minced clams, reserving the clam juice. (should be about 1/2 cup)
  • In a sauce pan add the shrimp and enough water to cover. Bring to a simmer and cook until the shrimp are pink and just cooked through. Drain and rinse the shrimp with cold water to stop the cooking.
  • Combine shrimp and drained clams and set aside.
  • In a medium sauce pan melt butter over moderate heat.
  • Add scallions, chives and flour, then saute stirring constantly until the sauce comes just to boil. About 2 minutes.
  • Poor in wine and clam juice and whisk rapidly until mixture is smooth. Continue to cook until sauce comes just to a boil.
  • Season with salt and white pepper, then add the heavy cream and 1 cup of the cheese.
  • Cook stirring, until the cheese is melted and the sauce comes just to a simmer. Do not boil.
  • Remove from heat and stir in the shrimp and clams.
  • Mix well then pour into a buttered shallow casserole or au gratin dish.
  • Sprinkle with remaining cheese, then place in a preheated 400 degree oven for about 15 minutes or until bubbly.
  • You may also place under a broiler to brown the cheese slightly.


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