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1
In a medium saucepan, combine the fennel, onion, celery, mushrooms, and vermouth.
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2
Bring the mixture to a simmer and cook until the liquid is reduced by half.
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3
Add the clams, increase the heat to medium-high, and cover the pot.
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4
Cook for 5 minutes.
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5
Remove the lid and check to see how many clams are open.
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6
Transfer any open clams to a plate to cool and put the cover back on.
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7
Check the clams at 1-minute intervals, removing the cooked clams as they open.
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8
Continue to cook until all the clams are open.
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9
If after another 5 minutes some clams have not opened, discard them.
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10
Strain the contents of the pot through a fine-mesh strainer, reserving the broth for making the chawan mushi.
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11
If there is less than 1 1/2 cups (340 grams) of liquid, add water to reach that amount.
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12
Remove the clams from their shells and transfer them to the refrigerator.
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13
Place a steamer over high heat and bring to a full simmer.
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14
Use a fork to lightly blend the eggs and soy sauce in a medium bowl.
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15
Stir in the clam broth and then strain the mixture through a fine-mesh strainer.
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16
Some egg particles will be caught in the strainer and can be discarded.
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17
Pour 1/2 cup (125 grams) of the base into each of 6 ramekins.
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18
Place the ramekins in the steamer and immediately turn the heat down to low.
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19
Cook the custards, covered, for 13 minutes, until they are firm to the touch and still jiggle.
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20
The custards will be a strange gray color if you open the steamer before they are fully cooked.
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21
Remove the custards from the steamer and set them in a warm place to rest while you finish the garnish.
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22
Put the vermouth in a small saute pan set over medium heat, bring to a simmer, and cook until reduced by half.
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23
Swirl the butter into the vermouth to thicken it.
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24
Add the jalapeno and celery, then gently stir in the steamed clams.
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25
Heat the clams and the vegetables until very warm.
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26
Spoon 4 clams and some vegetables on top of each chawan mushi.
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27
Tear a few celery leaves into pieces and sprinkle them on top of the clams.
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28
Serve immediately.
