Serve 6

• 1 quart (approximately 2 dozen) clams in shells
• 4 – 5 cups could water
• 4 tablespoons butter
• 4 tablespoons all- purpose flour
• 4 egg yolks
• 1 cup light cream or half – and half
• A few grains of cayenne pepper
• Pinch of nutmeg
• Salt and freshly ground black pepper

How to prepare Cream of clam soup Manhattan

1. Scrub clams and let them soak in cold water for 1 hour. Place clams in a pot with the 4 or 5 cups cold water and cook gently until shells open. Discard any clams that remain closed. Remove clams from cooking water, and from shells, and either leave whole or chop; set aside. Strain liquid through a double thickness of cheesecloth and reserve. Measure liquid and, if necessary, add enough water to make 5 cups.
2. In a saucepan, melt butter, and add flour. Blend well. Let mixture brown, stirring constantly. Gradually pour in the clam liquid and cook over moderate heat, stirring, until it begins to thicken. Remove from heat.
3. Whip egg yolks, stir in cream or half – and – half, then blend with the thickened clam mixture, return to low heat add clams, and cook for about (five) 5 minutes, stirring to a nice smooth cream. do not allow to boil.
4. Add cayenne, nutmeg, and salt and pepper to taste. Serve in heated bowls.