Cooking For Engineers

Recipe File

Egg Custard with Clams

Recipe Card
Egg Custard with Clams (serves 4 as appetizer or main course)
12 medium sized fresh little neck clamswash, place in bowlspour into bowlscook in water bath on high heat 1 mincook in water bath on low heat approx. 20 mingarnish
4 large (200 g) eggsbeatstir togetherstrain
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 scallionjulienne

George Chow loves to cook because he loves to eat good food.