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Savory Egg Custard With Clams & Shrimp

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      Title: SAVORY EGG CUSTARD WITH CLAMS & SHRIMP
 Categories: Chinese, Fish
      Yield: 4 Servings
 
    1/2 c  Juice from canned clams
  1 1/4 c  Low-sodium chicken broth
      1 ts Oil
      1 ts Rice wine
      1 ts Light soy sauce
    1/4 ts Sugar
        pn White pepper
      4    Eggs
    1/2 c  Canned whole baby clams
      3 tb Chopped Chinese garlic
           -chives, or green onions
      6 md Shrimp, shelled, deveined
      1 ts Oyster sauce
 
  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.
 
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