Irish Dublin Clam Soup

Total Time: 22 mins Preparation Time: 2 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• salt
• pepper
• chopped parsley

Recipe

• 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.
• 5 irish cooking.