MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Savory Egg Custard with Clams and Shrimp
  Categories: Chinese, Seafood, Ceideburg 2
       Yield: 4 servings
     1/2 c  Juice from canned clams
   1 1/4 c  Low-sodium chicken broth
       1 ts Oil
       1 ts Rice wine
       1 ts Light soy sauce
     1/4 ts Sugar
         pn White pepper
       4    Eggs
     1/2 c  Canned whole baby clams
       3 tb Chopped Chinese garlic
            -chives, or green onions
       6 md Shrimp, shelled, deveined
       1 ts Oyster sauce
   This steamed egg dish exemplifies the simplicity of Chinese home
   cooking it takes about 5 minutes to prepare.  The Chinese use a heat-
   proof porcelain shallow bowl 7 inches wide by 3 inches deep with
   sloping sides to steam this egg dish.  A 1 quart ceramic souffle dish
   or a Pyrex bowl works just as well.  To ensure a smooth, silky
   texture, avoid high heat when steaming.
   Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and
   pepper in a saucepan; bring to a boil.  Remove from heat; cool
   Lightly beat the eggs in bowl.  Slowly stir the cooled broth mixture
   into the eggs until thoroughly mixed.  Avoid over-beating.
   Scatter the clams and 2 tablespoons of the chives in the bottom of a
   1quart heat-proof bowl.  Strain the egg mixture through a fine mesh
   sieve over the clams.
   Bring the water in a steamer to a boil over high heat.  Place the
   bowl on a rack above the boiling water.  Cover, reduce heat to a
   gentle boil, and steam for 2 minutes, or until the eggs begin to set.
   Carefully remove cover from steamer, and scatter the shrimp on top of
   the custard.  Cover and steam for 5 minutes longer, The custard is
   done when a knife inserted into the center comes out clean.
   Carefully remove bowl from the steamer.  Drizzle with oyster sauce and
   garnish with remaining chives.  Spoon over rice.  Serve hot.
   Serves 4 to 6.
   PER SERVING:  90 calories, 10 g protein, 2 g carbohydrate, 5 g fat (1
   g saturated), 160 mg cholesterol, 186 mg sodium, 0 g fiber.
   From an article by Joyce Jue, San Francisco Chronicle, 11/11/92.
   Posted by Stephen Ceideberg; February 22 1993.