Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

36 Fresh clams 2 c Milk
1 c Water 1/2 c Heavy whipping cream
1 md Onion, chopped 1 Egg yolk
1 Bay leaf 1/4 ts Nutmeg
2 tb Chopped parsley -Salt and pepper to taste
3 tb Sweet butter -Chopped parsley
3 tb Flour

Wash and scrub clams well, discard any that are open. Combine water,
onion, bay leaf and parsley in a large saucepan. Add clams. Bring to
a boil, reduce heat to low and cook 5-10 minutes until clams oopen.
Discard any that aren't open. Remove clams from shells and set aside.
Strain broth. Melt butter in heavy saucepan; stir in flour. Add milk;
cook, stirring constantly, until sauce thickens. Add strained clam
broth and heat through. Beat cream and egg yolk together. Add 2 Tb
hot soup to egg yolk mixture. Beat well; then stir yolks into pan
with rest of soup. Cook over low heat, stirring constantly, for 3
minutes. Season soup with nutmeg, salt and pepper. Stir in clams;
heat for 1-2 minutes. Garnish with parsley and serve immediately.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
Collection Submitted By CAROLYN SHAW On 11-23-94

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