---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Fish
       Yield: 4 servings
       1 cn Clam juice (8 oz)
       4    Large egg whites
       2 T  Fish sauce*
       2 t  Minced fresh ginger
       2 T  Finely shredded green onion
 --------------------------------COOKED CLAMS--------------------------------
       4    Clams in shells
     1/4 c  Water
   * - NAM PLA or NUOC MAM, or soy sauce
   1. Place 1 clam in each of 4 custard cups or bowls (3/4 cup size). Set the
   cups in a large baking pan at least 2 deep.
   2. In a bowl, combine reserved 1/4 cup liquid from cooked clams, clam
   juice, 1/4 cup water, egg whites, 2 teaspoons fish sauce, and ginger; beat
   lightly just to blend. Pour 1/4 of the mixture into each cup.
   3. Set pan on center rack of a 325'F. oven. Pour boiling water into pan
   around cups to level of custard. Bake until custard jiggles only slightly
   when gently shaken, 25-35 minutes. Lift cups from pan. Let stand at least
   10 minutes. If made ahead, cool, cover, and chill up to a day. Garnish with
   onion. Offer warm or cold, with fish sauce to add to add to taste.
   *** COOKED CLAMS ***
   1. Scrub and rinse clams, suitable for steaming (about 1 1/2 wide). in a 1
   1/2 quart pan, bring water to a boil. Add clams; cover and simmer until
   they open, about 5 minutes.
   2. Or, to cook in a microwave oven, place clams in a microwave-safe 1 quart
   container. Cover with plastic wrap and cook at full power (100 percent),
   checking every 30 seconds, until clams open, 2-3 minutes total.
   3. Remove the clams as they open; continue cooking until all are open. (If
   a clam doesn't open, discard it and cook another.) Use clams warm or cool.
   Reserve 1/4 cup of the cooking liquid.