Egg Custard with Clams Recipes
Here is the recipe for simple egg custard:
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Ingredients for simple egg custard Recipes
12 medium sized fresh little neck clams4 large (200 g) eggs
1 Tbs. sake
3 drops vinegar
large pinch white pepper
1-1/4 cup clam juice
1-1/4 cup clam juice (main course) or 1-1/4 cup water (appetizer)
1 scallion
Cooking Method
Wash the clams and place 3 each to a bowl. If chopped clams are used, divide the clams into 4 portions and place them in the bowls. Beat eggs; add wine, white pepper and vinegar. If this is a main course, then add clam juice equal to 2 ? times the volume of beaten eggs. If this is an appetizer, then replace half of the clam juice with water. Strain the liquid and pour into the bowls.Bring water in the double boiler to a boil. (Place enough water in the double boiler so that the bowls will have slight contact with the water).
Place bowls in double boiler and boil for 1 minute. Turn heat to low and cook for an additional 20 minutes or until done. Using chopped clams should cut the cooking time by a few minutes. The custard is done when you see bulging of the custard (due to the opening of the clamshells) and the custard acts like jello. For chopped clams, there will be no bulging.
Push and pull scallion carefully through the mini alligator dicer, as shown in photos. Because the blades on the alligator dicer are very sharp, care should be taken when pushing and pulling the scallion through. I recommend pushing and pulling the scallion until it is most of the way through and either cutting it off or using another piece to finish the job.
Garnish with julienned scallion.