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Clam Soup with Poached Eggs

1 quart clams 4 cups milk 1 slice onion 1/3 cup butter White 1 egg 2 tablespoons flour 1½ teaspoons salt 1/8 teaspoon pepper Few gratings nutmeg Clean and pick over clams, using three-fourths cup cold water; reserve liquor. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boilingpoint, strain through cheesecloth, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk, seasonings, and soft part of clams. Bring to boiling-point and pour over whites of eggs beaten stiff.