Steamed Chicken Custard Soup

• 1 or 2 shucked and chopped cherrystone clams, with juice (optional)
• 1 egg
• 3/4 cup slightly warm Basic Asian Chicken Soup
• 1/2 to 1 teaspoon soy sauce
• Green and white portions of 1 small scallion, finely minced

1. If you are using clams, put pieces and juice in the bottom of the soup bowl.
2. In a small mixing bowl, beat egg with a fork until it is thin and frothy.
3. Add chicken soup and soy sauce and beat again until frothy.
4. Pour over clam in bowl, filling bowl to about 1/2 inch from the rim.
5. Place bowl, uncovered, in a Chinese bamboo steamer set over a wok half full of boiling water, or on a pierced metal vegetable steamer over boiling water.
6. If you have neither, set bowl in a saucepan and add enough boiling water to come halfway up the sides of the bowl.
7. Cover steamer or saucepan and steam for 6 to 8 minutes, or until egg sets in a creamy cap.
8. (The steamer results in an airier custard.)
9. Sprinkle with scallions and serve immediately.
10. If you prepare more than 1 bowl at a time, allow a little more time for steaming.

cherrystone clams, egg, slightly warm basic, soy sauce, green

Taken from www.cookstr.com/recipes/steamed-chicken-custard-soup (may not work)