Clams à la Newburgh

Ingredients

• 1 quart Clams
• 4 tablespoons Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Sherry wine
• 2 tablespoons Brandy
• 1/4 teaspoon Grated nutmeg (Quantity estimated (not specified in original recipe))
• 4 Egg yolks
• 1 cup Heavy cream

Instructions

1. 1Use one quart of clams. Separate the hard from the soft parts of the clams. Chop the hard parts fine.
2. 2Remove the meat from the shells and cut it into delicate slices. Put the butter in a pan, and, when it melts, put the chopped clam parts into it and cook four or five minutes. Add the salt, pepper, nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then stir both into the clam mixture. Serve as soon as the eggs thicken the sauce.