Clam sauce with Pernod or Ricard

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 Information

  • Nutritional analysis per serving (8 servings)

    109 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 51 milligrams cholesterol; 195 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About one cup

Preparation

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.
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.

10 minutes