Œuf à la vapeur avec palourdes @eatingwithkirby

Wash and soak the fresh clams in salt water for a minimum of one hour. This will allow clams to expel the sand and remove any debris.

In a pot of boiling water, cook the clams until the shells just open, immediately remove from heat.

In a medium bowl, combine whisked eggs, water or broth, salt, and Shaoxing wine.

Beat mixture while trying your best not to create many air bubbles.

Pour mixture into a large shallow heatproof bowl through a strainer (if possible). Place cooked clams throughout the dish. Cover with a layer of plastic wrap so water droplets from the steam don’t ruin the smooth egg surface.

Steam over low heat for 20-25 minutes, or until eggs are fully set. Set aside, and remove the plastic wrap.

Garnish with green onions and heat vegetable oil in a small saucepan until wisps of smoke form. Pour over green onions to bring out their flavour.

Drizzle sesame oil and Knorr Liquid Seasoning.

Serve immediately with rice.