Steamed Clams and Eggs

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

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

manila clams, eggs, chicken broth, salt, freshly ground white pepper, sesame oil, soy sauce, scallion

Taken from cooking.nytimes.com/recipes/11810 (may not work)