Title: Steamed eggs with clams
 Categories: Vietnamese, Eggs, Shellfish, Soups, Loo
      Yield: 1 Servings
 
     10    Fresh live large clams
      5    Chicken eggs
  1 1/2 c  Clear broth [from clams]
    1/2 ts Salt
    1/8 ts MSG
 
  Here's a nice Vietnamese recipe that will make your cholesterol go
  a-zooming, but is worth the indulgence once in awhile - Michael Loo
  
  Wash the clams clean, leave them in thin salt water for half a day
  [with a handful of cornmeal] so that they can spit out mud and sand
  naturally, wash them clean and drain.
  
  Bring 2 cups of water to boil in a clean pot; add clams. Return to
  boil and cook over high heat until clams are open. Strain the broth
  and set 1 1/2 c aside to cool.
  
  Beat the eggs in a bowl, mix them with the cooled broth, and season
  with salt and MSG.
  
  Put the clams in a steaming bowl, pour the egg mixture over, and steam
  above just-boiling water for about 25 minutes for serving.