| 1 | Wash and scrub clams well, discard any that are open. |
| 2 | Combine water, onion, bay leaf and parsley in a large saucepan. |
| 3 | Add clams. |
| 4 | Bring to a boil, reduce heat to low and cook 5-10 minutes until clams open. |
| 5 | Discard any that aren"t open. |
| 6 | Remove clams from shells and set aside. |
| 7 | Strain broth. |
| 8 | Melt butter in heavy saucepan; stir in flour. |
| 9 | Add milk; cook, stirring constantly, until sauce thickens. |
| 10 | Add strained clam broth and heat through. |
| 11 | Beat cream and egg yolk together. |
| 12 | Add 2 tb hot soup to egg yolk mixture. |
| 13 | Beat well; then stir yolks into pan with rest of soup. |
| 14 | Cook over low heat, stirring constantly, for 3 minutes. |
| 15 | Season soup with nutmeg, salt and pepper. |
| 16 | Stir in clams; heat for 1-2 minutes. |
| 17 | Garnish with parsley and serve immediately. |
