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Show CLAM FONDUE THE MODERN WAY I -A , - hi ' f f i II There's nothing new about fondue. It was developed in Switzerland during the 18th Century when an ingenious Swiss woman came up with the idea of melting cheese and dipping bread chunks in it. Fondue became so successful that new versions of the popular popu-lar dipping and dunking process proc-ess evolved. For example. Fondue Bourguignonne requires re-quires a pot of hot cooking oil instead of cheese. Pieces of meat or seafood are speared on a fork and cooked in the hot oil. Here's an exciting new fondue fon-due idea Howard Johnson's Tendersweet Fried Clams cooked in Planters Peanut Oil and dipped in Anchovy Mustard Mus-tard Sauce and Dill Sauce. Just spear the defrosted clams on fondue forks and immerse in a pot of sizzling (375F.) Planters Peanut Oil for about 10 seconds. Peanut oil is the perfect choice for fondue cooking cook-ing because it doesn't smoke when heated to high temperatures. tempera-tures. When clams are crisp , and golden dip them in Anchovy An-chovy Mustard Sauce and Dill Sauce. Additional sauce recipes reci-pes can be found inside specially spe-cially marked boxes of Howard Johnson's Tendersweet Fried Clams. To obtain the beautiful electric elec-tric fondue pot by West Bend with four colored-keyed forks pictured just send $13.95 (check or money order) payable pay-able to Clam Fondue Offer plus the cap liner from one bottle of Planters, Oil and the ingredient panel from one package of Howard Johnson's Tendersweet Fried Clams for each pot. Allow 4-6 weeks for delivery. Offer expires June 30, 1973. There's something new about fondue after all Howard Johnson's Tendersweet Fried Clams cooked in Planters Peanut Oil and dipped in Anchovy Mustard Sauce and Dill Sauce. ANCHOVY MUSTARD SAUCE 1 can (2-ounce) anchovies, drained and chopped 1 talbespoon chopped chives 1 tablespoon chopped parsley 1 medium clove garlic, minced Yt cup Planters Oil 3 tablespoons hot French mustard 2 tablespoons cider vinegar Combine all ingredients and chill. Makes about cup sauce. DILL SAUCE 1 cup dairy sour cream 2 tablespoons horseradish 2 tablespoons minced green onion 1 teaspoon sugar 'A teaspoon dried dill weed Generous dash salt Dash pepper Combine all ingredients and chill. Makes 1 cup, k |
