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.