Steamed Clams and Eggs

Recipe from Wang Haibo

Adapted by Nicole Mones

Steamed Clams and Eggs
Tony Cenicola/The New York Times. Food Stylist: Kevin Crafts.
Total Time
30 minutes
Rating
4(20)
Notes
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Ingredients

Yield:Serves 4 as an appetizer
  • 12Manila clams, scrubbed
  • 4eggs
  • ⅔cup unsalted chicken broth
  • Salt
  • Freshly ground white pepper
  • Sesame oil
  • Light soy sauce
  • 1tablespoon minced scallion
Ingredient Substitution Guide

Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
20 user ratings
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Private Notes

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Cooking Notes

Gerardo

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?

Carol

Query — are the clams still in their shells when covered by the egg mixture?

Audre Engleman

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.

Rita

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.

Wendy

Very good recipe. Tastes like my grandmother made. This is a typical dish in Shanghai and nearby areas.

Gerardo

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?

Jeanette

I am wondering the exact same thing.

Marcia

This is a Japanese chawanmushi or a Chinese egg custard. The egg sets almost completely. It has a bit of a jiggle to it. I agree with the reviewer that recommends passing the egg mixture through a sieve and using the back of a spoon to pop any bubbles before steaming. Another recommendation is to cover the ramekins (so the water droplets don't fall into the mixture being steamed).

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Credits

Adapted from Wang Haibo, the chef and owner of Green Village in San Gabriel, Calif.

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