How to make it

  • Discard any clams that are open or damaged.
  • Combine the water, onion, bay leaf, and parsley in a large saucepan.
  • Add the clams and bring to a boil over high heat.
  • Reduce the heat and simmer covered for 5 to 10 minutes, until the shells open.
  • Discard any clams that do not open.
  • Remove the clams from the shells and reserve them, discarding the
  • shells.
  • Strain the broth through a paper towel or clean dish towel
  • and reserve.
  • Melt the butter in a heavy sauce pan over moderate heat,
  • add the flour and cook for 3 minutes, stirring constantly.
  • Add the milk and reserved clam broth and stir until thickened.
  • Beat the cream and the egg yolk together, adding a few tablespoons of the hot liquid,and mix well.
  • Add the cream mixture to the sauce pan, stirring constantly over low heat for 3 minutes.
  • Add the nutmeg, salt, pepper,and clams, stirring to mix well.
  • Serve garnished with chopped parsley sprinkled on the surface.
  • Serves 4 to 6.

Reviews & Comments 2

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    " It was excellent "
    merlin ate it and said...
    This really sounds delightful. Is it really Irish?
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    " It was excellent "
    momo_55grandma ate it and said...
    love it thanks bunches
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