Clam Soup

• 48 littleneck clams, the smaller the better
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/4 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1/2 teaspoon finely chopped fresh thyme or half that amount dried
• 1 tablespoon cornstarch
• 2 cups dry white wine
• 1 small dried hot red pepper
• 1 egg yolk
• 1 cup heavy cream
• 1/4 cup chopped fresh basil

1. Rinse the clams well and drain.
2. Heat the butter in a kettle and add the shallots, onion and garlic.
3. Cook, stirring, until wilted.
4. Add the thyme, and sprinkle with cornstarch.
5. Stir.
6. Add the wine and stir to blend.
7. Add the clams and hot red pepper.
8. Cover closely.
9. Bring to a boil, and let cook 5 to 8 minutes, stirring occasionally, until the clams open.
10. Blend the yolk and cream, and add this mixture to the soup, stirring.
11. Bring to a boil, stirring, and remove from the heat.
12. Spoon immediately into hot soup bowls.
13. Sprinkle with basil, and serve with French bread.

littleneck clams, butter, shallots, onion, garlic, fresh thyme, cornstarch, white wine, hot red pepper, egg yolk, heavy cream, fresh basil

Taken from cooking.nytimes.com/recipes/10502 (may not work)