1 cn Clam juice (8 oz)
4    Large egg whites
2 tb Fish sauce*
2 ts Minced fresh ginger
2 tb Finely shredded green onion

–COOKED CLAMS–
4 Clams in shells
1/4 c Water

* – NAM PLA or NUOC MAM, or soy sauce

1. Place 1 clam in each of 4 custard cups or bowls (3/4 cup size). Set the
cups in a large baking pan at least 2″ deep.

2. In a bowl, combine reserved 1/4 cup liquid from cooked clams, clam
juice, 1/4 cup water, egg whites, 2 teaspoons fish sauce, and ginger; beat
lightly just to blend. Pour 1/4 of the mixture into each cup.

3. Set pan on center rack of a 325F. oven. Pour boiling water into pan
around cups to level of custard. Bake until custard jiggles only slightly
when gently shaken, 25-35 minutes. Lift cups from pan. Let stand at least
10 minutes. If made ahead, cool, cover, and chill up to a day. Garnish with
onion. Offer warm or cold, with fish sauce to add to add to taste.

*** COOKED CLAMS ***

1. Scrub and rinse clams, suitable for steaming (about 1 1/2″ wide). in a 1
1/2 quart pan, bring water to a boil. Add clams; cover and simmer until
they open, about 5 minutes.

2. Or, to cook in a e oven, place clams in a microwave-safe 1 quart
container. Cover with plastic wrap and cook at full power (100 percent),
checking every 30 seconds, until clams open, 2-3 minutes total.

3. Remove the clams as they open; continue cooking until all are open. (If
a clam doesnt open, discard it and cook another.) Use clams warm or cool.
Reserve 1/4 cup of the cooking liquid.