1. Have the clams opened and reserve the clams and the clam juice. Discard the shells. Chop the clams and pour the clam juice into a saucepan.
2. Add the shallots and wine and bring to the boil. Cook until wine is reduced by half. Add the fish veloute, parsley, tarragon and chives. Remove the saucepan from the heat.
3. Combine the beaten egg yolks and cream and add to the saucepan. Blend well and return to the lowest possible heat. Stir in half the Pernod and the hollan-daise sauce. Stir well and heat thoroughly but do not boil or the sauce may curdle.
4. Add the clams and heat thoroughly. Do not overcook or the clams will toughen. Add the remaining Pernod, blend well