Cherry & Dennis Recipes
Steamed Egg Custard with Clams
่่่ธๆฐด่
Recipe overview
Fresh clams are opened first, then their strained cooking liquid is mixed with eggs and gently steamed into a smooth custard. Careful clam checks and low heat make this a practical Hong Kong family dish.
01
Ingredients
Main ingredients
- 500 g fresh clams (purged and scrubbed)
- 4 eggs (at room temperature and beaten)
Soup base
- 450 ml water (for opening clams)
Seasoning
- 2 tsp light soy sauce (for finishing)
- 1 tsp sesame oil (for finishing)
Garnish
- 1 stalk spring onion (finely sliced)
02
Tools
- bowl
- kitchen knife
- cutting board
- lidded pot
- fine strainer
- whisk
- steamer
- steaming rack
- serving plate
- kitchen timer
03
Steps
Step 1
Sort and scrub clams
Discard cracked or bad-smelling clams, scrub every shell and rinse clean.
Step 2
Open the clams
Bring water to a boil, add clams, cover and cook 3โ5 minutes, removing each clam as it opens.
Step 3
Discard unopened clams
Discard every clam that remains closed; never force it open. Arrange safe opened clams in the steaming dish.
Step 4
Strain clam liquid
Rest the clam liquid for 1 minute, then strain through a fine sieve into a measuring cup so grit stays out.
Step 5
Beat eggs gently
Beat the eggs slowly until combined without creating excessive foam.
Step 6
Measure clam broth
Measure warm clam broth equal to about 1.5 times the egg volume, topping up with warm water if needed.
Step 7
Mix and strain egg
Slowly mix broth into the eggs, then strain into the dish holding the clams.
Step 8
Remove surface bubbles
Skim surface bubbles and loosely cover the dish with a heatproof plate.
Step 9
Steam over low heat
Place the dish over boiling water, reduce to low heat and steam 10โ12 minutes to avoid a pitted surface.
Step 10
Check the set
Gently shake the dish; the centre may quiver but must not be liquid. Steam 1 minute more if needed.
Step 11
Add soy and sesame oil
Remove the custard and drizzle soy sauce and sesame oil around the edge without breaking the surface.
Step 12
Garnish and serve
Scatter spring onion and serve warm once the dish is safe to handle.
Common mistakes
- Skipping the stated preparation can produce uneven texture or doneness.
- Adding all seasoning before tasting can make the dish too salty.
- Leaving the cooked dish at room temperature for too long reduces food safety.
Tips
Measure all ingredients first so cooking proceeds smoothly.
Taste near the end and adjust salt gradually.
