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Clams à la Newburg

1 pint clams 3 tablespoons butter 1½ teaspoon salt Few grains cayenne 3 tablespoons Sherry or Madeira wine 1½ cup thin cream Yolks 3 eggs 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.