Name: Savory Egg Custard with Clams and Shrimp
Ingredients: 1/2 c Juice from canned clams; 1 1/4 c Low-sodium chicken broth; 1 ts Oil; 1 ts Rice wine; 1 ts Light soy sauce; 1/4 ts Sugar; pn White pepper; 4 Eggs; 1/2 c Canned whole baby clams; 3 tb Chopped Chinese garlic chives, or green onions; 6 md Shrimp, shelled, deveined; 1 ts Oyster sauce

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs	Chinese	Chinese, Seafood, Ceideburg 2	4	Servings

INGREDIENTS

1/2	c	Juice from canned clams
1 1/4	c	Low-sodium chicken broth
1	ts	Oil
1	ts	Rice wine
1	ts	Light soy sauce
1/4	ts	Sugar
	pn	White pepper
4		Eggs
1/2	c	Canned whole baby clams
3	tb	Chopped Chinese garlic chives, or green onions
6	md	Shrimp, shelled, deveined
1	ts	Oyster sauce

INSTRUCTIONS

This steamed egg dish exemplifies the simplicity of Chinese home
cooking it takes about 5 minutes to prepare.  The Chinese use a heat-
proof porcelain shallow bowl 7 inches wide by 3 inches deep with
sloping sides to steam this egg dish.  A 1 quart ceramic souffle dish
or a Pyrex bowl works just as well.  To ensure a smooth, silky
texture, avoid high heat when steaming.
Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and
pepper in a saucepan; bring to a boil.  Remove from heat; cool
completely.
Lightly beat the eggs in bowl.  Slowly stir the cooled broth mixture
into the eggs until thoroughly mixed.  Avoid over-beating.
Scatter the clams and 2 tablespoons of the chives in the bottom of a
1quart heat-proof bowl.  Strain the egg mixture through a fine mesh
sieve over the clams.
Bring the water in a steamer to a boil over high heat.  Place the
bowl on a rack above the boiling water.  Cover, reduce heat to a
gentle boil, and steam for 2 minutes, or until the eggs begin to set.
Carefully remove cover from steamer, and scatter the shrimp on top of
the custard.  Cover and steam for 5 minutes longer, The custard is
done when a knife inserted into the center comes out clean.
Carefully remove bowl from the steamer.  Drizzle with oyster sauce and
garnish with remaining chives.  Spoon over rice.  Serve hot.
Serves 4 to 6.
PER SERVING:  90 calories, 10 g protein, 2 g carbohydrate, 5 g fat (1
g saturated), 160 mg cholesterol, 186 mg sodium, 0 g fiber.
From an article by Joyce Jue, San Francisco Chronicle, 11/11/92.
Posted by Stephen Ceideberg; February 22 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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