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Clam Soup with Poached Eggs
THE BOSTON COOKING-SCHOOL COOK BOOK By Fannie Merritt Farmer (Boston, 1896)
1 quart clams 4 cups milk 1 slice onion 1/3 cup butter 1/3 cup flour 1 1/2 teaspoons salt 1/8 teaspoon pepper Few gratings nutmeg Whites 2 eggs
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, then thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk and soft part of clams to stock; cook two minutes. Add seasonings, and pour over whites of eggs beaten stiff.