Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Clams à la Newburg
  Lobster à la Newburg Shrimps à la Newburg  

Clams à la Newburg

1 pint clams
3 tablespoons Sherry or Madeira wine
3 tablespoons butter

1/2 teaspoon salt
1/2 cup thin cream
Few grains cayenne
Yolks 3 eggs

Clean clams, remove soft parts, and finely chop hard parts. Melt butter, add chopped clams, seasonings, and wine. Cook eight minutes, add soft part on clams, and cream. Cook two minutes, then add egg yolks slightly beaten, diluted with some of the hot sauce.

  Lobster à la Newburg Shrimps à la Newburg  

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