2 Unsalted Margarine
1 Baby Clams
2 Worcestershire Sauce
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.