MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dublin Clam Soup
 Categories: 
      Yield: 6 Servings
 
     36    Fresh clams
      1 c  Water
      1 md Onion; chopped
      1    Bay leaf
      2 tb Chopped parsley
      3 tb Sweet butter
      3 tb Flour
      2 c  Milk
    1/2 c  Heavy whipping cream
      1    Egg yolk
    1/4 ts Nutmeg
           Salt and pepper to taste
           Chopped parsley
 
  Wash and scrub clams well, discard any that are
  open. Combine water, onion, bay leaf and parsley
  in a large saucepan. Add clams. Bring to a boil,
  reduce heat to low and cook 5-10 minutes until
  clams open. Discard any that aren't open. Remove
  clams from shells and set aside. Strain broth.
  Melt butter in heavy saucepan; stir in flour. Add
  milk; cook, stirring constantly, until sauce
  thickens. Add strained clam broth and heat
  through. Beat cream and egg yolk together. Add 2
  Tb hot soup to egg yolk mixture. Beat well; then
  stir yolks into pan with rest of soup. Cook over
  low heat, stirring constantly, for 3 minutes.
  Season soup with nutmeg, salt and pepper. Stir in
  clams; heat for 1-2 minutes. Garnish with parsley
  and serve immediately.
 
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