Steamed Clams with Eggs
Steamed Clams with Eggs is a savory Cantonese dish featuring fresh clams steamed with a tender, smooth egg custard. The natural clam juices infuse the eggs, creating a high-protein meal that is delicious and nutritious.
Story
This dish highlights the fresh, briny flavor of clams, often praised for their sweetness. The clams are briefly boiled before being nestled into a silky egg mixture and steamed until just set. Served with a drizzle of soy sauce and sesame oil, it offers a comforting texture and a delicate, aromatic finish.
Ingredients
Clams
25 pieces
Eggs
3 pieces
Shredded ginger
a little
Salt
5 g
Light soy sauce
1 spoonful
Oil
a little
Chopped green onions
a little
Instructions
1
Step 1
Soak the clams in advance for two hours to expel sand; you can add a small amount of salt or oil to the water!
2
Step 2
Put water in a pot, add shredded ginger and cooking wine, bring to a boil, add the cleaned clams and cook until they open!
3
Step 3
Remove the opened clams and set aside; discard the ones that did not open!
4
Step 4
Arrange the clams on a plate as you like!
5
Step 5
Beat three eggs with a small amount of salt and cooking wine!
6
Step 6
Let the water used to cook the clams cool to warm, add it to the egg mixture and mix well!
7
Step 7
Strain the egg mixture twice, then pour it into the plate with the arranged clams!
8
Step 8
Cover with plastic wrap, poke a few holes with a toothpick, put water in a pot and bring to a boil, place the plate in, and steam on high heat for about 8 minutes!
9
Step 9
After 8 minutes, carefully remove the plate and sprinkle with chopped green onions!
10
Step 10
Add a little sesame oil and drizzle with light soy sauce and it is ready!
