1 quart clams 2 tablespoons flour
4 cups milk 11/2 teaspoons salt
1 slice onion 1/8 teaspoon pepper 1/3 cup butter Few gratings nutmeg
White 1 egg
Clean and pick over clams, using three-fourths cup cold water; reserve liquor. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling-point, strain through cheesecloth, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk, seasonings, and soft part of clams. Bring to boiling-point and pour over whites of eggs beaten stiff.
