Clam Poulette

A quick and easy, clam recipe. Poulette is a French cooking term, implying that the dish is made with sauce. Poulette can be made with chicken, turkey, or seafood like scallops and clams. Like all good sauces poulette is made with butter, cream or milk and flour. lemon juice and parsley are often added.
  • 2 7-ounce cans minced clams
  • 1/4 cup butter or other fat
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 cups clam liquor and milk
  • 2 teaspoons lemon juice
  • 1 egg yolk, beaten
  • 12 toast cups
  1. Drain clams and save liquor.
  2. Melt butter; blend in flour and seasonings.
  3. Gradually add liquor and lemon juice; cook until thick and smooth, stirring constantly.
  4. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly.
  5. Add clams; heat.
  6. Serve in toast cups.
Serves 6.

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