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This steamed egg dish exemplifies the simplicity of Chinese home cooking it takes about 5 minutes to prepare.
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The Chinese use a heat- proof porcelain shallow bowl 7 inches wide by 3 inches deep with sloping sides to steam this egg dish.
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A 1 quart ceramic souffle dish or a Pyrex bowl works just as well.
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To ensure a smooth, silky texture, avoid high heat when steaming.
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Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and pepper in a saucepan; bring to a boil.
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Remove from heat; cool completely.
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Lightly beat the eggs in bowl.
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Slowly stir the cooled broth mixture into the eggs until thoroughly mixed.
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Avoid over-beating.
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Scatter the clams and 2 tablespoons of the chives in the bottom of a 1quart heat-proof bowl.
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Strain the egg mixture through a fine mesh sieve over the clams.
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Bring the water in a steamer to a boil over high heat.
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Place the bowl on a rack above the boiling water.
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Cover, reduce heat to a gentle boil, and steam for 2 minutes, or until the eggs begin to set.
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Carefully remove cover from steamer, and scatter the shrimp on top of the custard.
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Cover and steam for 5 minutes longer, The custard is done when a knife inserted into the center comes out clean.
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Carefully remove bowl from the steamer.
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Drizzle with oyster sauce and garnish with remaining chives.
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Spoon over rice.
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Serve hot.
