2 ounce cans minced clams
1/4 cup dry white wine
1/4 teaspoon white pepper
2 tablespoons butter
2 egg yolks
1/4 cup heavy cream
1 tablespoon minced parsley

Combine the undrained clams, the wine, pepper, and butter in a saucepan. Bring to a boil, and cook over heat 3 minutes.

Beat the egg yolks and cream in a bowl; gradually add some of the hot soup, stirring steadily to prevent curdling. Return to balance of soup and heat, stirring steadily, but do not let boil. Taste for seasoning. Serve immediately, sprinkled with the parsley.

Serves 4-5.

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