Prep 15 mins
Cook 25 mins
In honor of St. Paddy's day, and also in honor of the giant can of clams I have sitting in my kitchen, I hereby post this recipe. :-)
- 36 clams (or a big ol' can of clams) or 36 mussels, scrubbed and rinsed (or a big ol' can of clams)
- 1 cup water
- 1 medium onion, chopped
- 1 bay leaf (laurel)
- 4 tablespoons chopped parsley
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1⁄2 cup heavy cream
- 1 egg yolk
- 1⁄4 teaspoon ground nutmeg
- white pepper
- chopped parsley (to garnish)
- Discard any clams that are open or damaged, or just open your can of clams.
- 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.
- If you are using live clams or fresh clams, 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.