1/2 cup juice from canned clams
1 1/4 cup low-sodium chicken broth
1 tsp oil
1 tsp rice wine
1 tsp light soy sauce
1/4 tsp sugar
1 pinch white pepper
4 eggs
1/2 cup canned whole baby clams
3 tbsp chopped chinese garlic chives, or g, reen onions
6 medium shrimp, shelled, deveined
1 tsp oyster sauce
A Recipe for
Savory Egg Custard With Clams & Shrimp
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Food Tip |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
This Recipe for Savory Egg Custard With Clams & Shrimp is one of thousands in the Recipes-to-go Egg Cookbook.
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
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But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
This is a recipe for Savory Egg Custard With Clams & Shrimp from the recipe cookbook of Recipes-to-go (Egg)
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Herb Tip |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Hunger is the best sauce in the world. |
| Cervantes |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
This steamed egg dish exemplifies the simplicity of Chinese home
cooking it takes about 5 minutes to prepare. The Chinese use a heat-
proof porcelain shallow bowl 7 inches wide by 3 inches deep with
sloping sides to steam this egg dish. A 1 quart ceramic souffle dish
or a Pyrex bowl works just as well. To ensure a smooth, silky
texture, avoid high heat when steaming.
Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and
pepper in a saucepan; bring to a boil. Remove from heat; cool
completely.
Lightly beat the eggs in bowl. Slowly stir the cooled broth mixture
into the eggs until thoroughly mixed. Avoid over-beating.
Scatter the clams and 2 tablespoons of the chives in the bottom of a
1quart heat-proof bowl. Strain the egg mixture through a fine mesh
sieve over the clams.
Bring the water in a steamer to a boil over high heat. Place the bowl
on a rack above the boiling water. Cover, reduce heat to a gentle
boil, and steam for 2 minutes, or until the eggs begin to set.
Carefully remove cover from steamer, and scatter the shrimp on top of
the custard. Cover and steam for 5 minutes longer, The custard is
done when a knife inserted into the center comes out clean.
Carefully remove bowl from the steamer. Drizzle with oyster sauce and
garnish with remaining chives. Spoon over rice. Serve hot.
Serves 4 to 6.
PER SERVING: 90 calories, 10 g protein, 2 g carbohydrate, 5 g fat (1
g saturated), 160 mg cholesterol, 186 mg sodium, 0 g fiber.
From an article by Joyce Jue, San Francisco Chronicle, 11/11/92.
Posted by Stephen Ceideberg; February 22 1993.
Serves: 4
Savory Egg Custard With Clams & Shrimp Recipe brought to you by Recipes To-Go