I had a few extra clams lying around after my last recipe (Clams in Butter Chicken Broth), so I thought of cooking them in a slightly different manner, combining the velvety elegance of steamed eggs with the briny allure of fresh clams. Steamed eggs are always a favourite in my family, and this recipe is similar to my previous steamed egg dishes (here and here) except that we don’t use tofu this time around.
Here are the key ingredients:
Clams: The star of this dish, clams bring a delicate seafood flavour to the mix. Ensuring they are properly cleaned and free from sand is crucial for the perfect outcome.
Eggs: Eggs provide the silky, custard-like base for this dish, offering a rich and creamy contrast to the clams.
Water: The addition of water in the egg mixture results in a lighter and fluffier texture.
Salt and Pepper: These seasonings provide a subtle balance to the dish, enhancing both the eggs and the clams.
Light Soy Sauce: A drizzle of light soy sauce introduces a hint of umami, elevating the overall flavor profile.
Sesame Oil: A dash of sesame oil imparts a delightful nutty aroma, adding depth to the dish.
Spring Onions: Fresh spring onions not only contribute a burst of color but also a mild, crisp oniony flavor, perfectly complementing the seafood and eggs.
The recipe is really simple, but there are a couple of pro tips just to make sure your dish turns out as good as can be:
The biggest time saver would be to buy already-washed clams, because otherwise you’d need to spend some time soaking and cleaning them to ensure no sand ends up in your mouth!
As usual, the perfect water-to-egg ratio is 2:1, and you can use the egg shells to accurately measure the water.
The trick to steaming the egg is to have the water already boiling before placing the egg mixture, then after a few minutes, lower the heat to let the water simmer.
Soak the clams in salt water for 30 minutes to make them spit out the sand in them. Rinse and scrub well.Pro Tip: Buy washed frozen clams to save time on cleaning the clams.
Crack the eggs into a bowl. Add water into it, at the perfect water-to-egg ratio of 2-to-1. Season the egg mixture with salt and pepper, then gently beat it until the yolk, white and water are well combined.Pro Tip: You can use the egg shells to easily measure the water.
Pour in the egg mixture on a plate and let it steam for 5 minutes.Pro Tip: Make sure the water is boiling in the wok and that your stove is still on high heat when you place the eggs in. After you cover the wok, leave the stove on high heat for about 2 minutes until the water starts boiling again. Once it boils, lower the heat to a simmer for 3 minutes.
After 5 minutes, place the clams on top and let it steam for another 3-5 minutes or until the clams open.
Drizzle some light soy sauce and sesame oil, then garnish with spring onions and serve!
