steaming eggs with clams

How to Make Steamed Clam and Egg Custard

Steamed clam and egg custard is a simple, nutritious, and savory Chinese dish loved for its silky texture and fresh flavor. Here’s a detailed guide to making it at home.

Ingredients:

- 2 fresh clams (花蛤), soaked in salted water to remove sand

- 3 eggs

- 150ml warm water or stock

- Salt, a pinch of white pepper

- 1 tsp sesame oil

- Chopped green onions for garnish

Steps:

1. Prep the clams: Scrub the clams under running water and soak them in lightly salted water for 30 minutes to expel grit. Rinse and set aside.

2. Make the egg mixture: Whisk the eggs thoroughly in a bowl. Gradually add the warm water/stock, continuing to whisk until smooth (a 1:2 egg-to-water ratio ensures a tender texture). Season with salt and pepper.

3. Strain the mixture: Pour the egg mixture through a sieve into another bowl to remove any bubbles, resulting in a smoother custard.

4. Steam: Pour the strained mixture into a heatproof dish. Gently place the clams on top. Cover with a lid or foil to prevent water droplets from dripping in.

5. Cook: Steam over medium-low heat for 12-15 minutes, or until the custard is set but still slightly jiggly.

6. Finish: Drizzle with sesame oil, garnish with green onions, and serve hot.

Tips: Use low heat to avoid overcooking the eggs, keeping the custard delicate. Enjoy this comforting dish as a starter or light meal!