Clam Soup With Poached Eggs Recipe

• 1 quart clams
• 2 tablespoons flour
• 4 cups milk
• 1½ teaspoons salt
• 1 slice onion
• 1/8 teaspoon pepper
• 1/3 cup butter
• Few gratings nutmeg
• 1 egg white

1. Clean and pick over clams, using three-fourths cup cold water; reserve liquor.
2. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling-point, and strain through cheesecloth.
3. Thicken with butter and flour cooked together.
4. Scald milk with onion, remove onion, add milk, seasonings, and soft part of clams.
5. Bring to boiling-point and pour over whites of eggs beaten stiff.

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