Grease clam shells.

Cook 8 tablespoons chopped onion in 8 tablespoons butter. Add 8 tablespoons flour and stir in 1 cup milk and 1/2 cup evaporated milk. Bring to boiling point and add:

4 (7 oz.) cans drained, minced clams
Few grains nutmeg
Few grains cayenne pepper
1 tsp. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. chopped parsley

Simmer 10 minutes. Add 4 egg yolks and stir. Turn off heat. Place filling in clam shells.

TOPPING:

8-10 slices bread, crumbled
1 stick butter, melted
12 tbsp. Parmesan cheese

Sprinkle liberally with garlic powder. (May freeze clams at this point.) Bake for 15 minutes at 450 degrees. Serve hot.