• Servings 1 cup
  • Prep 10 min
  • Cook 5-8 min
  • Cuisine
  • Skill Level

Clam Sauce Ricard


  • 3 tbs butter
  • 3 tbs flour
  • 1 cup clam juice
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1 egg yolk
  • kosher salt and fresh cracked black pepper to taste
  • 1/8 tsp cayenne pepper
Ricard is an anise flavored liquor that is a staple in France. It’s unique flavor lends itself to savory sauces. This a wonderful sauce served over pasta or seafood. Ricard is also great served over ice.


  • Heat the butter in a sauce pan and add the flour, stirring with a wire whisk.
  • Add the clam juice and wine, stirring constantly with a whisk.
  • Let cook about five minutes, stirring occasionally.
  • Blend the cream and egg yolk, and add it to the sauce, beating rapidly with the whisk for about 5 seconds.
  • Do not overcook.
  • Continue beating and remove the sauce from the stove.
  • Season with salt, pepper and Cayenne.
  • Add the Ricard and mix.
  • Serve over pasta or seafood.


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