Clam sauce with Pernod or Ricard
Published May 28, 1983
- Total Time
- 10 minutes
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Ingredients
2 tablespoons butter
3 tablespoons flour
1 cup clam juice
¼ cup dry white wine
½ cup heavy cream
1 egg yolk
Freshly ground pepper to taste
⅛ teaspoon cayenne pepper
1 tablespoon Pernod or Ricard
Nutritional analysis per serving
12 grams carbs; 170 milligrams cholesterol; 441 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 22 grams saturated fat; 35 grams fat; 1 gram trans fat; 1 gram fiber; 777 milligrams sodium; 12 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes