Categories: Desserts, Fish 
      Yield: 4 servings 
  
      1 cn Clam juice (8 oz) 
      4    Large egg whites 
      2 T  Fish sauce* 
      2 t  Minced fresh ginger 
      2 T  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 325'F. 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 microwave 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 doesn't open, discard it and cook another.) Use clams warm or cool. 
  Reserve 1/4 cup of the cooking liquid.