Traditionally this soup would be made with cockles or mussels, which can be substituted for clams if available.
3 dozen clams
1 cup water
1 medium onion, chopped
1 bay leaf
2 tablespoons chopped parsley
3 tablespoons sweet butter
3 tablespoons flour
2 cups milk
1/2 cup heavy cream
1 egg yolk
1/4 teaspoon nutmeg
1. Scrub clams well; wash in cold running water to remove sand. Discard any clams with open or damaged shells.
2. Combine the 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.
3. Melt butter in heavy saucepan. Add flour; cook until bubbly. Add milk; cook, stirring constantly, until thick. Add clam
broth; heat through.
4. Beat cream and egg yolk together; add some of hot soup to mixture. Beat well; add to saucepan. Cook over low heat,
stirring constantly, 3 minutes. Add nutmeg and salt and pepper to taste. Stir in clams. Heat 1 to 2 minutes. Serve
immediately. Makes 4 to 6 servings.