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serves 6
2 cups
chopped clams
2 cups clam juice
1 tablespoon shallots
1 cup dry
white wine
2 teaspoons curry powder
2 cups heavy cream
3 egg yolks
1/2 teaspoon salt
1/4 teaspoon white pepper
In a soup pot,
combine the chopped calms, clam juice, chopped shallots and white wine. Simmer
for 10 minutes.
In a mixing bowl, whisk the cream and the egg yolks. Stir
into the soup. Season.
Heat up soup without boiling.
Serve promptly or
hold over a double boiler.
