One quick question -- would I need clam juice for the egg mix when using fresh clams?

I'm pretty sure you would, since you need liquid in the eggs to make it into a custard consistency.

interesting to see the use of whole clams with the shells intact in this recipe.

also interesting to note that the diet plays a big part in the yolk color. i would love to get some very pale yolks to the one that you mentioned to be almost colorless. too bad, i don't think it's available locally.

I have Googled the Internet, scoured ebay and searched the tools forum here.
Nowhere can I find a double boiler that looks remotely like the one used here and certainly nothing that big.
What brand? Where can I get one?

I looked at the pictures again and it looks like George is using an All-Clad French Oven roasting pan with rack insert. Technically this would be a water bath and not a double boiler - which may lead to the difficulty in finding this piece of equipment.

About shredding the scallions, can you just push a bit through and pull the rest of the way from the other side? That just seems easier and safer...

"About shredding the scallions, can you just push a bit through and pull the rest of the way from the other side? That just seems easier and safer..."
i think what percentage you push and pull depends on the freshness of the scallions - if they are firm, it will be easier to push it through whereas if they are limp, you need to do as you described here - push a little and try pulling it out. i think it is a matter of what you are comfortable with.

It tasted good fresh out of the steamer but dreadful cold. I think how food tastes cold when it is normally served at room temperature indicates the skill level of the cook.

"It tasted good fresh out of the steamer but dreadful cold. I think how food tastes cold when it is normally served at room temperature indicates the skill level of the cook."
i think this dish is best to be eaten while it is still hot. if you need to re- heat it, try warming it up in a hot water bath.

You note a lot of variability concerning eggs. You neglect to mention eggs of animals other than chickens. On my hobby farm I have numerous varieties of chicken, geese and turkeys. Spring brings me a wide variety of eggs, each different from the others. Small duck eggs are excellent scrambled. Goose eggs, besides being very large, have thick dark yellow yolks which take some getting used to. I have turtles and snakes around but I have yet to stumble onto their eggs.

First, I would like to ask about the clams which has been troubling me ever since I notice you were using whole clams. Do the clams get to open since your covering them in a liquid and then steaming them? Or do they remain relatively closed until you get to them inside the custard?

If they remain relatively closed then I would ask:

How do you know if the clam was dead in its shell before you cooked it?

Yes, you can check for cracks or chips and clean them and such but the only true test is if they open when they are cooked.

If they are able to open before the custard sets enough to keep them closed then I whole-heartedly withdraw this objection to the recipe.

If they do not then I must mention that food-poisoning is extremely dangerous and has the possibility to be fatal. (Not normally but possible.)



As for my next mention...

Custards in general should not be reheated. It changes the consistency and quality so much that I would never suggest it.

I cannot imagine why you'd put clams in their shells into a lovely egg custard. It is near impossible to get rid of all the sand on/in the shell. Why would you wreck the velvety experience of eating a seafood custard with messy, possibly sandy shells? Are you supposed to lick your fingers and suck the shells? Sounds a little bizarre to me. What is the reason for not shucking the clams BEFORE you put them into the custard?