Clams a la Newburg
- 1 pint clams
- 2 Tbsps butter
- 3 Tbsps sherry wine
- 1/2 cup thin cream
- 3 egg yolks, slightly beaten
- 1/2 tsp salt
- Few grains of cayenne pepper
Clean the clams. Remove the soft parts and chop up the hard parts. Melt the butter in the chafing dish. Add the chopped clams, seasonings and wine. Cook for 8 minutes (be patient, you rascal). Add the soft part of the clams and cream. Cook for 2 minutes (be patient, you rascal). Add the beaten egg yolks, diluted with some of the hot sauce.
Submitted by Sep 28, 2009
15 min 30 min 45 min
15 min 30 min 45 min