El Conde Style Cream of Clam Soup

Wash the clams well in several changes of water and boil in a pan containing half a litre of water and the sherry. When cooked, drain the liquid off the clams, strain it through a muslin cloth to remove any sand, and reserve. Set the clams aside. Dice the vegetables into a mirepoix, rinse under the tap and drain well. Melt 70 gr of butter in a deep pan and cook the vegetables in it for about 5 minutes or until golden, stirring constantly. Season with salt and pepper. Add the strained clam liquor and the rest of the (hot) water.

Cover, and leave to cook for 20 minutes over a low heat. Meanwhile, remove the clams from their shells. Whizz the soup in the blender, then sieve it to obtain an even consistency like thin cream. Check the seasoning, and adjust the sherry, salt and pepper if necessary. Mix the two egg yolks into the single cream and stir into the soup, allowing it to cook for a few minutes but keeping it below the boil. Share out the clams among the soup cups, fill up with soup, and serve either hot or cold, to suit the occasion.