Clam Chowder:

This was one of my favorite “company” recipes when I was a young newlywed - several lifetimes ago.  It popped up when I was digging through my recipe box.  Now I have to invite some friends over so we can all enjoy this rich bisque.  Serve with a fresh green salad and crusty bread for lunch or as part of a Summer Seafood Extravaganza.

Ingredients:

1/4 cup sweet onion - chopped

2 tablespoons butter

4 tablespoons flour

salt and pepper

16 ounces clam juice

16 ounces half and half cream

1 egg yolk

10 ounce can baby clams

1/4 teaspoon thyme

1/8 teaspoon nutmeg

Directions:

1. In a large pot, saute chopped onion in butter until onion is transparent.

2. Gradually stir in flour until fully blended. Continue to stir to avoid clumping. Add salt and pepper.

3. Add clam juice plus juice drained from canned clams. Stir.

4. In a separate bowl, whisk egg yolk. Add cream to yolk and whisk together. Stir mixture into pot with onions and clam juice.

5. Add baby clams, thyme and nutmeg. Heat through gently - do not boil.

Optional: I like to top my chowder with a dollop of sour cream, crispy bacon crumbles and a couple parsley leaves. Looks elegant and expands the flavors.