Steamed Soft Clams
- 4 quarts soft-shell clams
- 1 quart white broth
- 1/4 pound butter
- Some ground mace
- 1/2 cup vinegar
- Dash Cayenne pepper
- 4 tablespoons butter
- 4 tablespoon flour
- 6 egg yolks
Drain and cook clams in the broth. Add butter and seasonings, drain well and set aside and take a deep breath the liquid. Mix flour and butter, add a quart of the liquid and boil for 5 minutes (be patient, you rascal). Thicken with egg yolks, add the clams and mix well. Serves 6.
Submitted by May 24, 2009
15 min 30 min 45 min
15 min 30 min 45 min