Cream Of Quahog Soup

• 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 2 tablespoons bacon fat
• 2 tablespoons flour
• 1/2 cup cream
• 6 slices toast, cut into rounds

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. Allow to cool.
3. Remove from shells and drain, saving the liquor.
4. Mince clams, place in a double boiler with clam juice and onion; set over direct heat until boiling point is reached.
5. Place over boiling water; add milk, salt, pepper and sugar and heat to scalding.
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. Strain to remove onion and clams.
8. Add cream and heat thoroughly.
9. Pour hot soup over a small round of toast in each soup cup.

liquor, onion, milk, salt, pepper, sugar, butter, flour, cream

Taken from www.food.com/recipe/cream-of-quahog-soup-313235 (may not work)