Clam Soup with Poached Eggs

Clam Soup with Poached Eggs

Ingredients:
1 quart clams
2 tablespoons flour
4 cups milk
11/2 teaspoons salt
1 slice onion
1/8 teaspoon pepper

Directions:
Chapter VIII − SOUPS 159
The 1918 Fanny Farmer Cookbook
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.
88
Clam and Oyster Soup
1 pint clams
Sprig of parsley
1 pint oysters
Bit of bay leaf