• 10 Fresh live large clams
  • 5 Chicken eggs
  • 1 1/2 c Clear broth [from clams]
  • 1/2 ts Salt
  • 1/8 ts MSG


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.