How to make it

  • 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 cream and soft part of clams to stock; cook two minutes.
  • Add seasonings, and pour over whites of eggs beaten stiff.

Reviews & Comments 3

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    " It was excellent "
    cookingforfun ate it and said...
    great 5 from me
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  • mystic_river1 12 years ago
    They can do either...I prefer to blend some and leave a little meringue. The best of both worlds.
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  • wmhaynes 12 years ago
    The soup recipe looks wonderful! I wonder what happens with the egg whites when you pour it over? Do they blend with the soup or stay together like a meringue?
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