Clams bury themselves in sand and, naturally, accumulate plenty of grit in their shells, so they need to be purged in fresh seawater before cooking. It is a common mistake to purge shellfish in fresh tap water, which kills the clams and deprives us of their true flavour. Place the clams in a
Heat a medium saucepan until very hot, add the drained clams, the water and wine and cover with a lid. Steam until just cooked. Strain the clams and pass the cooking juices through a sieve lined with muslin (cheesecloth). Pick the clam meat from the shells and thinly slice. Cover and refrigerate until needed.
Set up a steamer over low heat. Measure
Place the bowls inside the steamer and gently steam for 5–10 minutes or until the custard is just set. Remove from the steamer and cool to room temperature. Use a paper towel to remove any excess moisture from the top of each custard. Store, covered, at room temperature until needed.
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