Savory Egg Custard With Clams And Shrimp

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

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

INGREDIENTS

1/2	c	Juice from canned clams
1 1/4	c	Low-sodium chicken broth
1	t	Oil
1	t	Rice wine
1	t	Light soy sauce
1/4	t	Sugar
	pn	White pepper
4		Eggs
1/2	c	Canned whole baby clams
3	T	Chopped Chinese garlic
		chives or green onions
6		Shrimp, shelled deveined
1	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 102 Calories From Fat: 56 Total Fat: 6.4g Cholesterol: 197.3mg Sodium: 185.5mg Potassium: 153.4mg Carbohydrates: 2.3g Fiber: <1g Sugar: <1g Protein: 9g