Clam Soup

This soup is good and warms your innards, lol. If you don't have access to fresh milk, you may use powdered milk mixed as per package directions, but soup will not be as rich.

• Ready In: 1 hr
• Serves: 6
• Yields: 6 bowls

Ingredients

• 2  quarts clams
• 2  cups hot water
• 1  pint milk
• 2  cups  cracker crumbs
• 1⁄2 teaspoon salt
• 2  eggs
• 2  tablespoons butter, melted

Directions

1. Wash and clean the clams, scrubbing the shells thouroughly.
2. Place the clams in the hot water and bring to a boil, letting them boil until the clams clear from the shells.
3. Add the milk to the broth.
4. Roll the cracker crumbs, not to fine, and add them to the broth and milk. Season with salt and pepper and bring to a boil. Boil for 3 minutes.
5. Beat the eggs until light and creamy and add the melted butter, then add slowly to the broth, stirring constantly.
6. Put the clams back into the broth, heat through and serve immediately.