Savory Egg Custard With Clams And Shrimp

• 7 wide by (inches)
• 6 shrimp
• 4 eggs
• 3 deep with sloping sides to steam this egg dish (inches)
• 2 chives in the bottom
• 1 ceramic souffle dish
• 1/2 baby clams (canned whole)
• 950 gr heat-proof bowl
• 300 ml low-sodium chicken broth
• 120 ml juice from clams (canned)