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Steamed Clams and Eggs-adapted from Wang Haibo-Green Village in San Gabriel, Calif. for 4 apps.: In a large pot fitted with a steamer rack large enough to hold 4 (8-ounce) ramekins, bring a quart of water to a boil. Divide 12 scrubbed Manila or littleneck clams among ramekins. In a small bowl whisk 1 (of 4) egg until frothy. Whisk in an equivalent amount of (2/3 c) chicken broth and a dash of salt and white pepper. Pour the egg mixture over the clams in one of the ramekins. Repeat with the remaining eggs. Place ramekins on the steamer rack in the pot. Cover the pot and simmer for 12 minutes. Remove ramekins. Garnish each with a small drop of sesame oil, a few drops of soy sauce and a sprinkle of scallions.
Hudson Valley Kathleen

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