Creamy Clam Bisque - cooking recipe

Ingredients

1/4 c. chopped onion
2 Tbsp. margarine or butter
3 Tbsp. flour
dash of pepper
1 (10 oz.) can whole baby clams, drained (save liquid)
2 tsp. Worcestershire sauce
2 c. half and half
1 egg yolk

Preparation

In medium saucepan, cook onion in margarine until tender. Gradually stir in flour and pepper.
Add clam liquid and Worcestershire sauce.
Cook and stir until thickened.
Beat half and half with egg yolk.
Stir into pan along with clams.
Heat through (do not boil).
Serve with crackers.