Title: Steamed Eggs with Clams
Categories: Vietnamese Egg Shellfish Soup Loo
Yield: 1 Servings

10		Fresh live large clams
5		Chicken eggs
1 1/2	c	Clear broth [from clams]
1/2	ts	Salt
1/8	ts	MSG

Here's a nice Vietnamese recipe that will make your cholesterol go a-zooming, but is worth the indulgence once in awhile - Michael Loo

Wash the clams clean, leave them in thin salt water for half a day [with a handful of cornmeal] so that they can spit out mud and sand naturally, wash them clean and drain.

Bring 2 cups of water to boil in a clean pot; add clams. Return to boil and cook over high heat until clams are open. Strain the broth and set 1 1/2 c aside to cool.

Beat the eggs in a bowl, mix them with the cooled broth, and season with salt and MSG.

Put the clams in a steaming bowl, pour the egg mixture over, and steam above just-boiling water for about 25 minutes for serving.

http://mercury.sfsu.edu/~tuyet/Soup.html

Date: 21 Nov 96 National Cooking Echo Ä

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