Clam Poulette

A poulette is a velouté sauce with added egg yolk. This particular poulette incorporates clams and their liquid. It is a lovely sauce to pour over vegetables or a buttered pasta.

• Difficulty: Easy
• Category: Appetizer, Lunch, Supper
• Cuisine: American, French
• Cooking Method: Simmer

Ingredients

• 14 oz chopped clams (canned)
• 1/4 cup butter
• 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 cup clam liquor/milk (combined to equal 2 cups)
• 2 tsp lemon juice (fresh)
• 1 egg yolk (beaten)

Instructions

1. Drain clams and save the liquor.
2. In a pan, melt the butter then whisk in the flour and spices.
3. Gradually add in the lemon juice and liquor/milk mixture. Simmer until smooth and thick, stirring constantly.
4. Add a bit of the hot sauce mixture into the egg to temper the egg. Then gradually whisk egg into the sauce while constantly stirring.
5. Add the clams until heated through.