1⁄2 cup chopped onion
1⁄4 cup Enoki mushrooms (NB: If you cant find Enoki mushrooms, Porcini also works well)
1⁄4 cup of thinly sliced carrot (clean the carrot and slice thin)
6 cloves of garlic
3 tablespoons butter or unsalted margarine
3 tablespoons flour
2 cups whole milk
2 cups heavy (whipping) cream
1 dash of black pepper
3lbs of baby clams, drained,reserving liquid (Roughly 6 cups)
1⁄2 teaspoon Worcestershire sauce
1 stalk of parsley cut into short strips
100ml white wine
Liquid for Steaming of uncooked Clams (you'll want the liquid (water and white wine combined) level a few inches above the top of the clams)
Steam the clams with white wine water and garlic over medium heat in a pan with a lid. Steam the clams until the shells are open. Remove the clams from the shells. Keep the clam sauce liquid and smash the garlic to make a paste.
In a medium saucepan, cook onion, mushroom and carrot in butter until tender.
Gradually stir in flour cook for 2-3 minutes to take away the raw flour taste. Then, whisk in the milk and cream, season to taste with salt and pepper, and bring to a very low simmer.
Add reserved clam liquid, garlic paste and Worcestershire sauce.
Cook and stir until thickened.
Add the cooked clams.
Heat through (DO NOT BOIL).
Garnish with parsley
Garnish with black pepper
Serve hot. Great with with crusty sour dough bread.