Home › Chafing-Dish Cookery › Clams a La Creme

Clams a La Creme

1 pint clams 2 tablespoons butter Salt, pepper and nutmeg Yolks of 2 eggs 1/2 cup cream Buttered toast 1 tablespoon chopped parsley Separate the hard from the soft parts of the clams and chop the hard parts fine. Melt the butter in the chafing dish; add a little salt, pepper and grated nutmeg, then the clams; bring all to a boil. Beat together the eggs and the cream; stir into the hot mixture; bring to a boil and serve on squares of buttered toast. Sprinkle the parsley lightly over the top.