Dublin Clam Soup

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. :-)

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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
•  salt
•  white pepper
•  chopped parsley (to garnish)

Directions

1. Discard any clams that are open or damaged, or just open your can of clams.
2. Combine the water, onion, bay leaf, and parsley in a large saucepan.
3. 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.
4. If you are using live clams or fresh clams, discard any clams that do not open.
5. Remove the clams from the shells and reserve them, discarding the shells.
6. Strain the broth through a paper towel or clean dish towel.
7. and reserve. Melt the butter in a heavy sauce pan over moderate heat, add the flour and cook for 3 minutes, stirring constantly.
8. Add the milk and reserved clam broth and stir until thickened.
9. Beat the cream and the egg yolk together, adding a few tablespoons of the hot liquid, and mix well.
10. Add the cream mixture to the sauce pan, stirring constantly over low heat for 3 minutes.
11. Add the nutmeg, salt, pepper, and clams, stirring to mix well.
12. Serve garnished with chopped parsley sprinkled on the surface.