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Clam Imperial

• 25 clams, shucked and washed
• 1 pint half and half cream
• 1 tablespoon flour
• 2 tablespoons butter
• 1 egg yolk
• 1 tablespoon sherry
• ½ cup bread crumbs

Drain clams. Chop or grind clams until fine. Put in casserole dish.

Make a cream sauce with milk, flour, butter, egg yolk and sherry. Pour sauce over clams. Sprinkle with bread crumbs. Bake at 375 degrees until golden brown approximately 20 minutes.

Serves 5.