Ingredients:
2 lbs Cooked Clams, minced
4 Tbsp butter
2 cups heavy cream
2 tsp flour
4 egg yolks, beaten
½ cup sherry
1 tsp sugar
1 Tbsp Worcestershire sauce
½ tsp salt
1/4 tsp black pepper
½ tsp paprika

Directions:
1. Melt butter in a skillet and sauté clams for 5-7 minutes.
2. In a separate bowl combine heavy cream and flour and whip to a smooth consistency.
3. Add egg yolks to the bowl.
4. Add the sherry, sugar, Worcestershire sauce, salt, pepper, and paprika. Stir well.
5. Pour mixture into double boiler and cook (while continuously stirring) until it is the consistency of a thin cream sauce.
6. Add sautéed clams and continue cooking for 2 minutes.
7. Serve over melba toast, crackers or paté shells.

Notes:
Recipe by Don Lynch