Newburg sauce

Ingredients:

3 tablespoons butter
1 cup clam juice
1/4 to 1/2 cup milk
1/2 teaspoon paprika
Pinch of salt
3 tablespoons sherry
2 tablespoons all-purpose flour
4 tablespoons light cream

Preparation:

Melt butter over a medium low flame.
When completely melted, add paprika and stir for 2 minutes.
Add the flour to the butter and stir for 2 to 3 minutes to cook the roux.
Stir constantly to avoid burning.
Add the clam juice and stir until thickening begins.
Add 1/4 cup milk, light cream and sherry.
Simmer for 5 minutes and, if needed, add remaining 1/4 cup milk.
Serve immediately or refrigerate for future use.