0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Eggs Desserts, Fish 4 Servings

INGREDIENTS

1 cn Clam juice (8 oz)
4 Large egg whites
2 tb Fish sauce*
2 ts Minced fresh ginger
2 tb Finely shredded green onion
4 Clams in shells
1/4 c Water

INSTRUCTIONS

COOKED CLAMS
* - NAM PLA or NUOC MAM, or soy sauce
1. Place 1 clam in each of 4 custard cups or bowls (3/4 cup size). Set the
cups in a large baking pan at least 2" deep.
2. In a bowl, combine reserved 1/4 cup liquid from cooked clams, clam
juice, 1/4 cup water, egg whites, 2 teaspoons fish sauce, and ginger; beat
lightly just to blend. Pour 1/4 of the mixture into each cup.
3. Set pan on center rack of a 325'F. oven. Pour boiling water into pan
around cups to level of custard. Bake until custard jiggles only slightly
when gently shaken, 25-35 minutes. Lift cups from pan. Let stand at least
10 minutes. If made ahead, cool, cover, and chill up to a day. Garnish with
onion. Offer warm or cold, with fish sauce to add to add to taste.
*** COOKED CLAMS ***
1. Scrub and rinse clams, suitable for steaming (about 1 1/2" wide). in a 1
1/2 quart pan, bring water to a boil. Add clams; cover and simmer until
they open, about 5 minutes.
2. Or, to cook in a microwave oven, place clams in a microwave-safe 1 quart
container. Cover with plastic wrap and cook at full power (100 percent),
checking every 30 seconds, until clams open, 2-3 minutes total.
3. Remove the clams as they open; continue cooking until all are open. (If
a clam doesn't open, discard it and cook another.) Use clams warm or cool.
Reserve 1/4 cup of the cooking liquid.

A Message from our Provider:

“He who angers you, controls you!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?