Friday 17 August 2007

Recipe: Steamed Clams & Eggs.....

This recipe was passed on to me, recently - I believe it was taken from the New York Times, but before that its provenance is unknown. If anybody could tell me where it came from, and where I might find more by the same author, I would be very grateful! It read 'interestingly' on the page, and I let it sit there for quite a while before I tried it. In practice, it is absolutely delicious - and unusual, too, in that the texture is light, yet the flavour is a beguiling combination of the strong tones from the soy and the onion , along with the subtle flavour of the Clams which pervades the steamed souffle.......

Ingredients: 12 small Clams, scrubbed; 2 eggs; 1/3 cup Chicken Stock; Salt & Pepper; Sesame Oil (small amount); a dash of Soy Sauce; 1 tablespoon of minced Spring Onion.


1. In a large pot fitted with a steamer rack large enough to hold 2
(8-ounce) ramekins, bring a quart of water to a boil. Divide the Clams between the ramekins.

2. In a small bowl whisk 1 egg until frothy. Whisk in an equivalent amount of Chicken Stock along with a dash of Salt and Pepper. Pour this mixture over the Clams in one of the ramekins. Repeat with the remaining egg. Place the ramekins on the steamer rack in the pot.

3. Cover the pot and simmer for 12 minutes. Remove the ramekins from the steamer. Garnish each with a small drop of sesame oil, a few drops of soy sauce and a sprinkle of scallions.


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