Clam sauce with Pernod or Ricard

Name: Clam sauce with Pernod or Ricard
Total time: 10 min
Yield: About one cup
Ingredients: 2 tablespoons butter; 3 tablespoons flour; 1 cup clam juice; 1/4 cup dry white wine; 1/2 cup heavy cream; 1 egg yolk; Freshly ground pepper to taste; 1/8 teaspoon cayenne pepper; 1 tablespoon Pernod or Ricard

By Craig Claiborne and Pierre Franey

Total Time: 10 minutes
Rating: 4(7)
Comments: Read comments

Featured in: Food; AS AMERICAN AS...CLAMS

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Ingredients

Yield:About one cup

2tablespoons butter
3tablespoons flour
1cup clam juice
¼cup dry white wine
½cup heavy cream
1egg yolk
Freshly ground pepper to taste
⅛teaspoon cayenne pepper
1tablespoon Pernod or Ricard

Ingredient Substitution Guide

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Preparation

Step 1
Heat the butter in a saucepan and add the flour, stirring with a wire whisk. Add the clam juice and wine, stirring constantly with the whisk. Let cook about five minutes, stirring occasionally.
Step 2
Blend the cream and egg yolk, and add it to the sauce, beating rapidly with the whisk for about five seconds. Do not overcook. Continue beating and remove the sauce from the stove. Stir in the ground pepper, cayenne and Pernod or Ricard.