1 kg of medium clams
4 tablespoons of butter
1/4 cup of brandy
1/4 cup of dry white wine
2 eggs
1 cup of heavy cream
1/2 teaspoon of lemon juice
1/2 teaspoon of Worcestershire sauce
salt and black pepper, to taste
1 kg of medium clams
4 tablespoons of butter
1/4 cup of brandy
1/4 cup of dry white wine
2 eggs
1 cup of heavy cream
1/2 teaspoon of lemon juice
1/2 teaspoon of Worcestershire sauce
salt and black pepper, to taste
Shuck and clean the clams
Melt the butter in a skillet
Add the clams and cook for 2 minutes, stirring carefully
Season with salt and pepper, and stir
Add the brandy and cook for 1 minute
Add the white wine and stir well
Remove the skillet from the heat
In a small bowl, beat the egg with 1/2 cup of heavy cream
Add a little of the clam broth and stir well
Pour into the skillet and bring to a simmer over low heat
Cook, stirring carefully with a wooden spoon, until the sauce thickens
Add the remaining heavy cream and stir well
Let thicken for 4 more minutes
Add the lemon juice and Worcestershire sauce
Remove from heat
Serve with parsley rice, serves 4.
