Ingredients
- 4 egg whites
- 4 clams in shells
- 4 custard
- 2 deep
- 1 1/2 wide
- 1 clam in
- 3/4 size
- 1/4 mixture (into)
- 60 gr liquid from clams (cooked)
- 60 ml water
- 60 ml water
- 30 ml fish sauce
- 16 gr green onion (finely shredded)
- 10 gr ginger (minced fresh)
- 10 ml fish sauce
a clam doesn't open, discard it and cook another.) Use clams warm or cool. Reserve quarter cup of the cooking liquid.
