Savory seafood custard

4 servings

Ingredients

Quantity Ingredient
1 can Clam juice (8 oz)
4 Large egg whites
2 tablespoons Fish sauce*
4 Clams in shells
2 teaspoons Minced fresh ginger
2 tablespoons Finely shredded green onion
¼ cup Water

Directions

COOKED CLAMS

* - NAM PLA or NUOC MAM, or soy sauce 1. Place 1 clam in each of 4 custard cups or bowls (¾ cup size).

Set the cups in a large baking pan at least 2" deep.

2. In a bowl, combine reserved ¼ cup liquid from cooked clams, clam juice, ¼ cup water, egg whites, 2 teaspoons fish sauce, and ginger; beat lightly just to blend. Pour ¼ 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 1½" wide).

in a 1 ½ 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 ¼ cup of the cooking liquid.

Submitted By MICHAEL ORCHEKOWSKI On 10-23-94

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