Clam Soup with Poached Eggs

Instructions

1. 1

   Clean and pick over clams, using three-fourths cup cold water, and reserve liquor.

2. 2

   Scald milk with onion, then remove the onion.

3. 3

   Add milk and soft part of clams to stock and cook for two minutes.

4. 4

   Add seasonings.

5. 5

   Pour over whites of eggs beaten stiff.

6. 6

   Place the beaten eggs in a blender container.