Soft Clams à la Newburflr

Ingredients

• forty-five good-sized soft clams
• two ounces of butter
• a wineglassful of Sherry
• two medium-sized truffles
• the yolks of three eggs
• one pint of cream
• a little white pepper

Method

1. 1

   Open the clams and ensure they are free from sand.

2. 2

   Separate the body from the neck without breaking it.

3. 3

   Place in a saucepan with butter, white pepper, Sherry, and truffles.

4. 4

   Cover and cook slowly for eight minutes.

5. 5

   Mix egg yolks and cream, beat for three minutes, then pour over the clams.

6. 6

   Shake gently for three to four minutes without boiling.

7. 7

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 73. The excerpt below is the record exactly as published.

Soft Clams à la Newburflr Select forty-five good-sized soft clams. Open them and see that they are free from sand. Take each one separately and with the fingers separate the body from the neck. Take care net to break the body. Reject ali the rest. Put them 180 MBS. 8EBLT"a COOK BOOK in a saucepan with two ounces of batter, a little white pepper, a wineglassf ul of Sherry, and two medium-sized truffles cut in fine piecea. Cover them and cook slowly for eight minutes. Mix the yolks of three eggs and one pint of cream, beat for three minutes, and pour over the clama. Shake the saucepan g^ntly for three or four minutes. Do not let the mixture boil and do not stir it. Pour into a hot dish and serve at once. Baked Soft-ahell Olcuna Select as many softrshell clams as are desired. Be sure to get very large ones. Scrub the shells clean. Then remove the string and loosen the clam from the shell, leaving it as nearly whole as possible. Season each clam in its shell with pepper and a little butter. Then place a very thin slice of pork over each one and replace the other half of the shell. Set them in a pan and bake in a moderate oven until thoroughly steamed. Olam CroQuettes Drain thoroughly and cook two quarts of opened clams until tender with an ounce of butter, a little broth, white pepper, and ground mace — mace may be omitted. Drain again in a colander. Save the liquid and chop the clams fine. Fry a scant tablespoonful of chopped shaUot in two ounces of butter

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