Party
Clams à la Newburg
Farmer’s original Clams à la Newburg preparation, ready to browse with transparent provenance.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 pint clams
- 3 tablespoons butter
- ½ teaspoon salt
- Few grains cayenne
- 3 tablespoons Sherry or Madeira wine
- ½ cup thin cream
- Yolks 3 eggs
Historical transcription
Source method
- 1
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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.