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.





10 min


5 min


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