Clams à la Newburg

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 pint clams, tablespoons butter.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • 3 tablespoons sherry or Madeira wine.
  • ½ cup thin cream.
  • 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 of clams, and cream. Cook two minutes, then add egg yolks slightly beaten, diluted with some of the hot sauce.