Soft Clams, Newburg

Soft clams Newburg call for Madeira wine and truffles which combine to make a decadent soup.

Thoroughly clean and remove all sand from about forty to forty-five soft fresh clams, place them in a stewpan with one ounce of butter, half a pinch of white pepper, a wineglassful of Madeira wine and a couple of well-hashed truffles, place on the lid and cook gently for about eight minutes; then break three egg yolks into a bowl, add a pint of sweet cream and beat thoroughly for about three minutes, then pour it over the clams, stir gently the clams for three minutes longer and pour them into a hot tureen, sending to table at once.