Steamed Eggs with Clams

12-15 fresh clams

3 eggs

2 spring onions

20g ginger, sliced

225ml clam cooking liquid (topped up with water if needed)

Steamed jasmine rice, to serve

To Finish

1 tablespoon light soy sauce

1 teaspoon sesame oil

1 teaspoon peanut oil (or neutral vegetable oil)

PREPARATION

1. Place the clams into a steamer with the ginger and the white parts of the spring onions, then steam for 3–5 minutes until the shells open.

2. Remove the clams, discard any that remain closed, then strain and reserve the cooking liquid.

COOKING

3. Crack the eggs into a jug and lightly beat until combined. 

4. Measure the reserved clam liquid and top up with water to 225ml, then whisk it into the eggs.

5. Skim off any bubbles from the surface for a smooth finish, or briefly pass a kitchen blowtorch over the top to remove them. 

6. Arrange the opened clams in the egg mixture with the shells facing upwards. 

7. Cover the dish tightly with cling film and pierce a few small holes to allow steam to escape. 

8. Steam gently for 13–14 minutes until the egg is just set with a silky, custard-like texture. 

9. Remove from the steamer and discard the cling film. 

10. Drizzle over the light soy sauce, sesame oil and peanut oil. 

11. Garnish with finely sliced spring onions and serve immediately with steamed jasmine rice.

 School of Wok Tips

• Only use clams that open during steaming and discard any that remain closed. 

• Straining the clam cooking liquid removes any grit while adding extra flavour to the custard. 

• Steam gently to achieve a silky, smooth texture without overcooking the eggs. 

• Covering the dish prevents condensation from dripping onto the custard.

 FAQs

Why add the clam cooking liquid to the eggs? It adds natural sweetness and a rich seafood flavour to the steamed custard. 

Can I make this without clams? Yes, simply replace the clam liquid with chicken stock or water for a classic Chinese steamed egg. 

How do I know when it's cooked? The custard should be just set with a slight wobble in the centre and a smooth, silky texture.