The best way to eat clams, by far!

Ingredients

* 2 dozen clams with shells
* 1 Tbs. olive oil
* 4 1/2 C. chicken stock
* 1 Tbs. potato flour
* 2 Tbs. cold water
* 1/4 lb. mushrooms, sliced thin
* 1 Tbs. butter
* 2 Tbs. chicken stock
* 2 slices white bread, diced and fried in butter
* 3 egg yolks
* 2 Tbs. heavy cream
* 2 Tbs. butter, melted

Directions

Scrub clams and place in skillet with oil. Cover pan and keep over high heat until clams open. Remove clams from shells and cut into 3 pieces each. Set aside until later. Strain clam juice and save. Bring chicken stock to a boil. Blend potato flour and water, add to chicken stock slowly and continue cooking until slightly thickened. Stir. Add clams and clam juice and keep hot. Cook mushrooms in 1 Tbs. butter and 2 Tbs. stock 3 or 4 minutes and add to soup. Prepare bread. Mix together egg yolks, cream and melted butter. Pour into soup tureen. pour hot soup over mixture. Put bread croutons on top and serve.

Serves 4.

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