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Soft Clams, Garrett

Procure twenty-four opened very fresh, good-sized soft clams; clean thoroughly, keeping nothing but the perfect bodies. Plunge in boiling water for two minutes, remove and drain well on a sieve. Heat two tablespoons butter in a saucepan, add two tablespoons flour, stir briskly with a wooden spoon; moisten with half a pint of white broth. Season with half teaspoon salt, a saltspoon red pepper and a saltspoon ground nutmeg. Pour in half gill sherry, add half teaspoon freshly chopped parsley and half a teaspoon chopped chives. Mix well and let slowly boil for ten minutes. Dilute an egg yolk with a tablespoon cream and add it to the sauce, carefully mixing it. Now add the clams, gently mix a little, then heat without boiling for one minute. Pour into a baking dish, sprinkle over a tablespoon Parmesan cheese and bake in the oven for six minutes. Remove and serve.