Steamed Clams and Eggs

1. 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.

2. 2

   Divide clams among ramekins.

3. 3

   In a small bowl whisk 1 egg until frothy.

4. 4

   Whisk in an equivalent amount of chicken broth and a dash of salt and white pepper.

5. 5

   Pour the egg mixture over the clams in one of the ramekins.

6. 6

   Repeat with the remaining eggs.

7. 7

   Place ramekins on the steamer rack in the pot.

8. 8

   Cover the pot and simmer for 12 minutes.

9. 9

   Remove ramekins.

10. 10

    Garnish each with a small drop of sesame oil, a few drops of soy sauce and a sprinkle of scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.