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Savory Seafood Custard

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAVORY SEAFOOD CUSTARD
 Categories: Desserts, Fish
      Yield: 4 Servings
 
      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

MMMMM------------------------COOKED CLAMS-----------------------------
      4    Clams in shells
    1/4 c  Water
 
  * - 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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