|12 medium sized fresh little neck clams||wash, place in bowls||pour into bowls||cook in water bath on high heat 1 min||cook in water bath on low heat approx. 20 min||garnish|
|4 large (200 g) eggs||beat||stir together||strain|
|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)|
George Chow loves to cook because he loves to eat good food.