BLUE RIDGE KITCHEN
Blue Ridge Kitchen Chef Matt D’Ambrosi Cioppino Base 4 qts San Marzano canned tomato 2 cups clam juice 1 cup white wine 1 ea carrot small diced 2 ea Celery stalks small diced 1/2 white onion small
Blue Ridge Kitchen Chef Matt D’Ambrosi Cioppino Base 4 qts San Marzano canned tomato 2 cups clam juice 1 cup white wine 1 ea carrot small diced 2 ea Celery stalks small diced 1/2 white onion small