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.
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