Ingredients
| 3 dozen | clams | | 1 cup | water | | 1 | md. onion, chopped | | 1 | bay leaf | | 2 tbsp. | chopped parsley | | 3 tbsp. | sweet butter | | 3 tbsp. | flour | | 2 cups | milk | | 1/2 cup | heavy cream | | 1 | egg yolk | | 1/4 tsp. | nutmeg | | Salt and white pepper to taste | | Chopped parsley |
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Instructions
Scrub clams well; wash in cold running water to remove sand. Discard any clams with open or damaged shells.
Combine one cup water, onion, bay leaf, and parsley in large saucepan. Add clams; cover; bring to boil. Reduce heat to low; cook 5 to 10 minutes or until shells open. Remove clams from shells; reserve. If desired, discard only top shells, then place clams in soup bowl with bottom shell intact. Strain broth; RESERVE CLAM BROTH.
Melt butter in heavy saucepan. Add flour; cook until bubbly. Add milk; cook, stirring constantly, until thick. Add clam broth; heat through.
Beat cream and egg yolk together; add some of hot soup to mixture. Beat well; add to saucepan. Cook over low heat, stirring constantly, 3minutes. Add nutmeg and salt and pepper to taste. Stir in clams. Heat 1 to 2 minutes. Serve immediately. Makes 4 to 6 servings.
Irish Cooking
Author's Comments
Traditionally this soup would be made with cockles or mussels, which can be substituted for clams if available.
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