| 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.
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