Creamy Clam Bisque - cooking recipe

Ingredients

1/4 cup chopped onion
2 tablespoons unsalted margarine or 2 tablespoons butter
3 tablespoons flour
1 dash pepper
1 (10 ounce) can baby clams, drained,reserving liquid
1 teaspoon Worcestershire sauce
2 cups half-and-half
1 egg yolk

Preparation

In a medium saucepan, cook onion in margarine until tender.
Gradually stir in flour and pepper; then add reserved 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).
Garnish with paprika, if desired.
Refrigerate leftovers.