1/2 C. Juice from canned clams
1 1/4 C. Low-sodium chicken broth
1 tsp. Oil
1 tsp. Rice wine
1 tsp. Light soy sauce
1/4 tsp. Sugar
White pepper
4 Eggs
1/2 C. Canned whole baby clams
3 T. Chopped Chinese garlic chives, or green onions
6 medium Shrimp, shelled, deveined
1 tsp. Oyster sauce

Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and pepper in a saucepan; bring to a boil. Remove from heat; cool completely. Lightly beat the eggs in bowl. Slowly stir the cooled broth mixture into the eggs until thoroughly mixed. Avoid over-beating. Scatter the clams and 2 T. of the chives in the bottom of a 1quart heat-proof bowl. Strain the egg mixture through a fine mesh sieve over the clams. Bring the water in a steamer to a boil over high heat. Place the bowl on a rack above the boiling water. Cover, reduce heat to a gentle boil, and steam for 2 minutes, or until the eggs begin to set. Carefully remove cover from steamer, and scatter the shrimp on top of the custard. Cover and steam for 5 minutes longer, The custard is done when a knife inserted into the center comes out clean. Carefully remove bowl from the steamer. Drizzle with oyster sauce and garnish with remaining chives. Spoon over rice. Serve hot.

Serves 4
90 calories
5 g fat
0 g fiber