Steamed Egg With Sea Clams (Vongole)
If you have been following me all these 10 years, you would have known me well enough to know that I love any kind of seafood. Gosh, 10 years...that is like quite a long period of time to be blogging and sharing all the food that I have cooked these 10 years. Blogging has taken a back seat ever since photography has taken a big portion of my time. For those of you who have been folowing my blogs these 10 years, I would like to say thank you for all your support and patience. Your supports encourages me and have given me lots of happiness beside cooking and baking :) My four kids (my Piggies) and hubby (Wildboar ) are my supporters too. Giving me a LIKE each time I posted my food photos on Instagram and Facebook :)
I shall not digress and here is what I had cooked for last night dinner. Saw some very fresh and large sea clams or vongole, I bought home a kilogramme This is a dish that needs only a few clams but needed the broth for the steamed egg. I steamed the 1 kg of clams and managed to get just 160 ml of broth. thick and sweet . To make it more tasty , I added a dash of chinese cooking wine, a tsp of ginger juice to the broth . This is a keeper and will make this dish again for sure. Simply delicious and appetizing than the normal steamed egg. Hubby needless to say, make more next time, maybe a pie dish each. The size of this pie dish is 7inches in dia and 1 1/4 inch deep. Perfect for this recipe for 2 persons.
seven steamed clams to fit this into this pie dish
make sure to use heat resistant cling wrapto cover the dish before steaming
for this recipe, time of steaming under med. heatis 10 mins...set timer to get the correct smooth texture
love the smooth and wobbly texture and every mouthfulis simply heavenly
Steamed Egg With Vongole
For broth1 kg sea clams - soak with salt water to remove mud and sand
7 large sea clams2 large eggs - beaten160 ml broth - you can use chicken stock ,but I used the broth from the steamed clams1 tsp of chinese cooking wine1 tsp of ginger juicea pinch of salt - not too much as the broth from the clams has a bit of salty taste
sliced spring onions for garnishing
1. Soak and wash clean the clams for 30 mins, remove , drained off excess water. Put the steamer to boil. Place the clams in a deep dish and steamed for 10 mins or till the clams are half opened. Take out 7 large sea clams . Drain the broth from the dish into a measuring cup. The rest of the clams can be kept in a container and keep in fridge for other cooking.
2. Beat the 2 eggs in a deep bowl.
3. Measure out 160 ml of broth and pour into the beaten egg , add in chinese wine, ginger juice and salt. Sieve the mixture to get a smooth egg mixture. Pour the sieved mixture into the 7 inches pie dish, add in the steamed clams and arrange the steamed clams to fit nicely on the egg mixture.
4. Cling wrap the pie dish and put into the boiling steamer. Reduce heat to medium and steam the egg mixture for 10 mins. Before lifting out of the steamer, tilt the dish and if the egg custard is firm , you can off heat and take out the dish. It is ready for serving.
5. Remove cling wrap and garnish with sliced spring onions.