4 tablespoons butter
1 onion, finely chopped 4 garlic cloves, finely chopped
3/4 cup dry white wine
1 1/2 dozen littleneck clams, washed, open ones discarded
1 cup fish stock, canned clam juice or clam and tomato juice
2 teaspoons red pepper flakes
1 tablespoon flour
Salt and freshly ground pepper
4 extra large eggs
Vinegar for poaching
4 chunks grilled bread
In a large pot with a lid, heat 2 tablespoons of the butter. Add the onion and cook over medium heat until it sweats. Add the garlic, and cook an additional minute. Add the wine and clams, turn up the heat and cook covered until clams open. Remove the clams. Add stock and pepper flakes and bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour. Add the parsley and season with salt and pepper.
To poach the eggs: Fill a large skillet full of water and a few drops of vinegar and bring to a boil. Break the eggs into individual cups and add one at a time to the water. Using a slotted spoon, wrap the whites around the yolks. Cook until done, about 4 minutes.
Spoon some sauce into four shallow bowls, then rim each with the clams. Place a poached egg in the center of each. Serve with chunks of grilled bread.
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