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Clams Microwaved with Scrambled Eggs


Clams Microwaved with Scrambled Eggs
½ pound of clams with their shells, soaked in very salty water for an hour to rid them of sand, then soaked in clear water for half an hour
3 to 4 eggs
1 teaspoon coarse salt
1 cup chicken stock
½ teaspoon lemon juice
1 teaspoon light soy sauce>br> 1 teaspoon dry sherry or Shao Xing wine
1 Tablespoon vegetable oil
½ scallion, minced
1 teaspoon minced fresh ginger
1. Drain the clams and put them in a deep glass bowl and cover with plastic wrap. Microwave them for two and a half minutes on high, then, pour off all liquid, and reserve it. Discard their shells, and discard any clams that did not open.
2. Beat the eggs, add clam juice, coarse salt, chicken stock, lemon juice, soy sauce, wine, and the oil and cover with plastic wrap. Microwave this on the medium setting, for four minutes.
3. Remove the eggs to a serving bowl and put the clams on them and again cover with plastic wrap. Now on medium heat, microwave this for three minutes then remove the plastic wrap.
4. Sprinkle the eggs with a mixture of minced scallions and fresh ginger, and serve immediately.

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