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~~~~~~~~~~ DESSERTS ~~~~~~~~~~

Chocolate Chambord Truffles

12 (1 oz.) Semisweet chocolate squares
1/2 cup Butter
2 egg yolks
1/2 cup whipping cream
1/4 cup Chambord Liqueur*
Cocoa
In a double boiler place chocolate squares in top
& bring water to a boil.  Reduce to low heat & melt
chocolate.  Remove from heat & add butter
small amounts at a time.
In a mixer at medium speed, beat egg yolks until
a thick, lemony consistency.  Slowly add about
2 tablespoons of the hot chocolate mixture
to egg yolks.  Stir well, after adding small amounts
of the chocolate each time until incorporated.
Stir in whipping cream and Chambord.
Return to heat &
stirring constantly, cook until thickened
and smooth, about 1 minute.  
Cover & chill until firm; about
8 hours.  Shape mixture into 1-inch balls.
Roll in cocoa.  Store in refrigerator.
 Makes about 3 dozen.

*Chambord is a raspberry Liqueur.
 If you wish to substitute another French Liqueur try:
Grand Marnier - orange
Truffles - chocolate

~~~~~~~~~~  SOUPS  ~~~~~~~~~~

Clam Soup

Scrub with stiff brush, under cold running water:
3 doz. littleneck clams
In a large pot, heat oil at med. high heat.
1/2 cup Olive oil
then add:
3 Tblsp. parsley, finely chopped
2 Tblsp. onion, chopped
2 cloves garlic, finely chopped
Saute, 2-3 minutes, stirring often.
In small bowl, stir together until smooth:
1/4 tsp. cornstarch
2/3 cup dry white wine
Boil 2 min. until thickened, stirring constantly
Reduce heat, add clams, cover simmer 5 - 8 min.,
until clams opened.  Discard any that do not
open when tapped.  Serve with French Bread.

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