Steamed Clams and Eggs
Updated Feb. 2, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12Manila clams, scrubbed
- 4eggs
- ⅔cup unsalted chicken broth
- Salt
- Freshly ground white pepper
- Sesame oil
- Light soy sauce
- 1tablespoon minced scallion
Preparation
- Step 1
In a large pot fitted with a steamer rack large enough to hold 4 (8-ounce) ramekins, bring a quart of water to a boil. Divide clams among ramekins.
- Step 2
In a small bowl whisk 1 egg until frothy. Whisk in an equivalent amount of chicken broth and a dash of salt and white pepper. Pour the egg mixture over the clams in one of the ramekins. Repeat with the remaining eggs. Place ramekins on the steamer rack in the pot.
- Step 3
Cover the pot and simmer for 12 minutes. Remove ramekins. Garnish each with a small drop of sesame oil, a few drops of soy sauce and a sprinkle of scallions.
Private Notes
Comments
Interesting recipe (meaning, the addition of the egg), but alas no background and/or notes... nor a picture of the finished product! Does the egg set or does it end up looking more like an "egg-drop" soup? Has anyone tried it?
Query — are the clams still in their shells when covered by the egg mixture?
This is a very good recipe and I happened to have Manila clams from Costco to use! There is a secret for making Chinese egg custards: Whisk the eggs in a large bowl. Add the stock, salt, white pepper and whisk until well blended. Strain through a very fine sieve. Strain again if necessary to remove any visible froth from the mixture. There should be no froth or bubble on the surface. This is the secret to a smooth steamed egg.
Basically you get a custard with a few clams in the bottom. I think the recipe makes it clear. The author has numerous great recipes on line.