Steamed Clams and Eggs

Ingredients

• 12 Manila clams, scrubbed
• 4 eggs
• ⅔ cup unsalted chicken broth
• Salt
• Freshly ground white pepper
• Sesame oil
• Light soy sauce
• 1 tablespoon minced scallion

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    176 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 13 grams protein; 199 milligrams cholesterol; 344 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4 as an appetizer

Preparation

1. In a large pot fitted with a steamer rack large enough to hold 4 (8-ounce) ramekins, bring a quart of water to a boil. Divide clams among ramekins.
2. In a small bowl whisk 1 egg until frothy. Whisk in an equivalent amount of chicken broth and a dash of salt and white pepper. Pour the egg mixture over the clams in one of the ramekins. Repeat with the remaining eggs. Place ramekins on the steamer rack in the pot.
3. Cover the pot and simmer for 12 minutes. Remove ramekins. Garnish each with a small drop of sesame oil, a few drops of soy sauce and a sprinkle of scallions.

30 minutes