Clams à la Newport

Ingredients

• 18 fresh soft-shell clams
• 2 ounces butter
• the juice of 1/2 lemon
• 1/4 even teaspoonful pepper
• the yolks of 2 eggs
• 1/2 cupful cream

Method

1. 1

   Scald clams in their liquor, drain, and remove hard parts.

2. 2

   Place clams in a saucepan with butter, lemon juice, and pepper, toss over the fire.

3. 3

   Mix egg yolks with cream, add to clams, heat for a few minutes.

4. 4

   Serve warm with croutons or toasted bread.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 83. The excerpt below is the record exactly as published.

even teaspoon* ful pepper, stir and cook 6 minutes ; remove from fire. Mix the yolks of 2 eggs with y, cupful cream, add it to the clams, fill this preparation into 6 well-cleaned clan) shells, sprinkle oyer some fresh grated bread crumbs and a little melted butter, and bake to a fine color in a hot oyen. (If liked, 1 clove of bruised garlic may be added with the onion.) Clams ft la Newport. — Scald 18 fresh soft-shell clams in their liquor, then drain ; remove the hard part. Place the clams in a saucepan with 2 ounces butter, the juice of y^ lemon, y^ even tea- spoonful pepper, toss for a few minutes over the fire. Mix the yolks of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.