One of the most important tips is to get fresh clams from the market & cook on the same day. If your clams is not fresh, it will affect the egg custard later on.
How to know the clams are fresh or not? You need to blanch it first before you can check the freshness. Then rinse under running tap water.
1. Smell it - Dead or not-so-fresh clams will be smelly and smell fishy. Throw it away.
2. Press the clams meat - Fresh clams will be puffy (like pillow) & soft to touch. Dead or not-so-fresh clams will be hard, not bouncy to touch and flat shape.
3. Those clams that are not open up even when blanch in hot boiling water for some time, throw them into bin as well.
Here's Steamed Egg Custard with Clams recipe:
Ingredients:
1 Egg
8pcs Lala Clams
50ml Water / Soup stock
pinch of Salt (omit this if using soup stock)
dash of White Pepper
2 slices Ginger
Water to blanch Lala Clams
1 tbsp Light Soy Sauce
1 tsp Cooking Oil
Step by Step:
1. Boil water with ginger. Blanch water until clams slightly open up. Scoop up once it pop opens.
2. Rinse clams under running tap water to remove any sand or mud trapped inside. Throw away smelly & dead clams.
3. Arrange clams on plate for steaming.
4. Beat egg lightly in a bowl & mix with 50ml water. Add salt & pepper.
5. Strain the egg mixture before pouring into the plate with clams. This step is to produce a smooth egg texture. Spoon out any bubbles.
6. Steam egg mixture on rapid boiling water for 4 minutes with lid covered tightly. Use low medium heat. No need to wrap the plate with foil.
7. Egg custard will be nicely set. Drizzle with some cooking oil & light soy sauce before serving.
8. Serve hot.
Enjoy this simple dish..