Manila Clam Egg Custard
Eggs steamed with clams are especially savory and nutritious, with a delicate, tender, and silky texture.
Ingredients
eggs
3
Manila clams
200 g
salt
a pinch
cooking wine
to taste
light soy sauce
1 tsp
lard
a small piece
Instructions
1
Step 1
Let the freshly purchased Manila clams sit undisturbed so they can purge all the sand.
2
Step 2
Put a pot on the stove with enough water to cover the clams and bring it to a boil. Add sliced mature ginger and cooking wine, then add the washed clams. Turn off the heat once the clams open. Do not discard the liquid; strain it later and use it to steam the eggs.
3
Step 3
Crack 3 eggs into a bowl.
4
Step 4
Add a little cooking wine and beat the eggs.
5
Step 5
Pour the beaten eggs into the strained clam liquid and mix well. The ratio of egg mixture to clam liquid should be about 1:1.5.
6
Step 6
Arrange the blanched clams in the egg mixture.
7
Step 7
Cover the top of the egg mixture with cling film. Add enough water to the steamer and bring it to a boil. Place the covered bowl in the steamer and steam for 8 minutes, then turn off the heat.
8
Step 8
Drizzle 1 tsp of light soy sauce over the custard, add a little lard, and sprinkle with chopped scallions. The delicate, silky clam egg custard is ready to serve.
