Clam Soup with Poached Eggs

Ingredients

• 1 quart Fresh clams (About 2 pounds, scrubbed)
• 4 cups Whole milk
• 0.25 medium Yellow onion (1 slice)
• 0.33 cup Unsalted butter (5 1/3 tablespoons)
• 0.125 cup All-purpose flour (2 tablespoons)
• 1.5 teaspoons Salt
• 0.125 teaspoon Black pepper
• 0.125 teaspoon Nutmeg (Freshly grated)
• 2 Large eggs
• 0.75 cup Cold water (For cleaning clams)

Instructions

1. 1Clean and pick over the clams. Reserve 3/4 cup of the cold water used for cleaning. Put aside the soft part of the clams. Finely chop the hard part of the clams and add it to the reserved clam liquor.
2. 2Bring the clam liquor with the chopped hard clams gradually to a boil. Strain the mixture through a fine-mesh sieve, reserving the liquid.
3. 3In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). Do not brown.
4. 4In a separate saucepan, scald the milk with the onion slice. Remove the onion slice after the milk is heated.
5. 5Gradually whisk the hot milk into the roux until smooth. Add the reserved clam liquor and the soft part of the clams. Simmer for 2 minutes, stirring occasionally.
6. 6Add salt, pepper, and nutmeg to the soup. Stir to combine.
7. 7Bring a pot of water to a simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide each egg into the water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.
8. 8Ladle the soup into bowls and top each serving with a poached egg. Serve immediately.