Clams In Patty Shells
|Canned minced clams||15 Ounce|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Instant minced onion||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Snipped parsley||1 Tablespoon|
Drain clams, reserving liquid.
Add enough milk to liquid to measure 2 cups; set aside.
In saucepan melt butter; stir in flour, salt, and paprika.
Add clam-milk mixture, onion, and lemon juice all at once.
Cook, stirring constantly, till thickened and bubbly.
Stir a small amount of hot sauce into egg yolk; return to saucepan.
Cook and stir 1 minute.
Add clams and parsley; heat through.
Serve in patty shells.