Irish Dublin Clam Soup

• 3 dozen clams
• 1 cup water
• 1 md. onion, chopped
• 1 bay leaf
• 2 tbsp. chopped parsley
• 3 tbsp. sweet butter
• 3 tbsp. flour
• 2 cups milk
• 1/2 cup heavy cream
• 1 egg yolk
• 1/4 tsp. nutmeg
• Salt and white pepper to taste
• Chopped parsley

1. Scrub clams well; wash in cold running water to remove sand.
2. Discard any clams with open or damaged shells.
3. Combine one cup water, onion, bay leaf, and parsley in large saucepan.
4. Add clams; cover; bring to boil.
5. Reduce heat to low; cook 5 to 10 minutes or until shells open.
6. Remove clams from shells; reserve.
7. If desired, discard only top shells, then place clams in soup bowl with bottom shell intact.
8. Strain broth; RESERVE CLAM BROTH.
9. Melt butter in heavy saucepan.
10. Add flour; cook until bubbly.
11. Add milk; cook, stirring constantly, until thick.
12. Add clam broth; heat through.
13. Beat cream and egg yolk together; add some of hot soup to mixture.
14. Beat well; add to saucepan.
15. Cook over low heat, stirring constantly, 3minutes.
16. Add nutmeg and salt and pepper to taste.
17. Stir in clams.
18. Heat 1 to 2 minutes.
19. Serve immediately.
20. Makes 4 to 6 servings.
21. Irish Cooking

clams, water, onion, bay leaf, parsley, sweet butter, flour, milk, heavy cream, egg yolk, nutmeg, salt, parsley

Taken from www.foodgeeks.com/recipes/20844 (may not work)