Cream of Quahog Soup

Ingredients

• 2 dozen quahogs, reserve 1/3 cup of the liquor
• 1/2 onion, peeled and chopped
• 3 cups milk
• 1 teaspoon salt (more to taste)
• 1/4 teaspoon pepper
• 1/8 teaspoon sugar
• 2 tablespoons butter or bacon fat
• 2 tablespoons flour
• 1/2 cup cream
• 6 slices toast, cut into rounds

Directions

1. 1

   Scrub clams, and place in a kettle with 1 1/2 cups water; cover and steam five minutes or until all are opened.

2. 2

   Allow to cool.

3. 3

   Remove from shells and drain, saving the liquor.

4. 4

   Mince clams, place in a double boiler with clam juice and onion; set over direct heat until boiling point is reached.

5. 5

   Place over boiling water; add milk, salt, pepper and sugar and heat to scalding.

6. 6

   Blend butter or bacon fat with the flour, add to hot soup and cook for about five minutes, stirring almost constantly at first to make a smooth mixture.

7. 7

   Strain to remove onion and clams.

8. 8

   Add cream and heat thoroughly.

9. 9

   Pour hot soup over a small round of toast in each soup cup.