Steamed Clams And Eggs Food

STEAMED CLAMS AND EGGS

Steamed Clams and Eggs image

Provided by Nicole Mones

Time 30m

Yield Serves 4 as an appetizer

Number Of Ingredients 8

Ingredients

12 Manila clams, scrubbed
4 eggs
2/3 cup unsalted chicken broth
Salt
Freshly ground white pepper
Sesame oil
Light soy sauce
1 tablespoon minced scallion

Steps:

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. Divide clams among ramekins.
In a small bowl whisk 1 egg until frothy. Whisk in an equivalent amount of chicken broth and a dash of salt and white pepper. Pour the egg mixture over the clams in one of the ramekins. Repeat with the remaining eggs. Place ramekins on the steamer rack in the pot.
Cover the pot and simmer for 12 minutes. Remove ramekins. Garnish each with a small drop of sesame oil, a few drops of soy sauce and a sprinkle of scallions.

STEAMED CLAMS

Steamed Clams image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

Steps:

Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

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