Clams in Cream

Ingredients

• 3 dozen fresh and rather small soft Clams
• 2oz. of butter
• ^ pinch of pepper
• a finely-chopped shallot
• i wineglassful of Madeira wine
• 1 gill of Spanish sauce
• 1 pinch of chopped parsley
• the juice of a medium-sized lemon
• loz. of butter
• 1 pint of sweet cream
• yolks of three eggs

Method

1. 1

   Prepare the Clams by discarding the hard parts and retaining the bodies.

2. 2

   In a stewpan, combine Clams, butter, pepper, shallot, and Madeira wine.

3. 3

   Cook on a hot stove for seven minutes.

4. 4

   Add Spanish sauce, parsley, lemon juice, and additional butter, stirring for three minutes without boiling.

5. 5

   In a bowl, beat the yolks of three eggs with sweet cream for three minutes.

6. 6

   Pour this mixture over the Clams and gently toss for two to three minutes.

7. 7

   Serve immediately in a hot dish.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 379. The excerpt below is the record exactly as published.

yolks of three eggs into a bowl, add 1 pint of sweet cream, and beat well for three minutes ; pour this over the Clams, and toss the saucepan for two or three minutes very gently, to thoroughly incorporate the Clams with the cream, but without letting the liquor boil again, or the Clams will break. Neither spoon nor fork should ever be used in mixing them. Pour the whole into a hot dish, and send to the table at once. (2) Prepare 3 dozen fresh and rather small soft Clams, throw away all the hard part, retaining nothing but the body ; place them in a stewpan with 2oz. of butter, ^ pinch of pepper, a finely-chopped shallot, and i wineglassful of Madeira wine, and cook on the hot stove for seven minutes ; then add 1 gill of Spanish sauce, 1 pinch of chopped parsley, the juice of a medium-sized lemon, and loz. of butter

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