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.
Clam and Oyster Soup
1 pint clams
1 pint oysters
4 cups milk
1 slice onion
2 blades mace
Sprig of parsley
Bit of bay leaf
⅓ cup butter