6 T. butter
1/2 cup green onions, chopped
1/2 pound mushrooms, sliced
1 T. flour
1/4 cup dry white wine
1/4 cup whipping cream
6 T. Parmesan cheese, grated
1/2 cup clam juice
3 large eggs, beaten (use egg yolk only)
1 T. lemon juice
salt, pepper
1/2 cup bread crumbs
2 cups shucked, minced raw clams (Pismo clams are best)


In a large pan, melt 4 tablespoons of the butter. Add onion and mushrooms and cook until soft, and all the liquid from the mushrooms has evaporated. Stir in flour; cook, stirring, until it starts to bubble.

Use a wire whip to stir in the cream, wine and clam juice. Cook, stirring, until bubbly. Add the clams and 2 T. of the cheese. Bring the mixture to a boil. Remove from the heat; beat some of the hot mixture into the egg yolks, then stir egg mixture into hot mixture in pan. Cook, stirring constantly, until thick. Do not boil. Stir in lemon juice, add seasoning to taste.

Spoon the clam mixture evenly into scrubbed clam shells. Melt remaining 2 T. of butter; mix with bread crumbs and remaining 4 T. cheese. Sprinkle crumb mixture over clam shells. Put filled clam shells on a baking sheet and broil about 5-8 minutes. Makes 4-6 servings.

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