Creamy Clam Bisque

From a label on a can of clams - good stuff

• Ready In: 35 mins
• Serves: 4
• Yields: 32 ounces

Ingredients

• 1⁄4 cup  chopped onion
• 2  tablespoons unsalted margarine or 2  tablespoons butter
• 3  tablespoons flour
• 1  dash pepper
• 1 (10 ounce) can baby clams, drained,reserving liquid
• 1  teaspoon Worcestershire sauce
• 2  cups half-and-half
• 1  egg yolk

Directions

1. In a medium saucepan, cook onion in margarine until tender.
2. Gradually stir in flour and pepper; then add reserved clam liquid and Worcestershire sauce.
3. Cook and stir until thickened.
4. Beat half-and-half with egg yolk; stir into pan along with clams.
5. Heat through (DO NOT BOIL).
6. Garnish with paprika, if desired.
7. Refrigerate leftovers.