This was the soup course Wanda assigned to Rod and I the night she hosted dinner club with a 1905 theme.  Everyone agreed this was the one recipe they would want to make again.

50 large clams (I buy them already shucked from Seafood 2 Go in Apalach)
4 T butter
4 T flour
3 C of milk
2 small slices of onion
Dash of nutmeg (freshly ground if you have it)
Salt and pepper
1 C of cream

• Strain liquor from clams; set aside. Pulse clams in food processor until pureed.
• Put the milk in the top of a double-broiler with the onion slices.
• Put the butter in a frying pan and when it bubbles, stir in the flour and let it cook a few minutes, but not brown; add enough of the milk slowly to make a roux liquid.
• Remove the onion slices from the double broiler. Add the roux to the milk in the double broiler.
• Add a dash each of nutmeg and pepper, then stir in the cream.
• When ready to serve, stir in the clam pulp and one pint of the liquor; taste to see if salt is needed. After the clams are added to the milk, leave it on the heat only long enough to get well heated; if boiled the milk will curdle.

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