Egg Custard with Clams (serves 4 as appetizer or main course)

12 medium sized fresh little neck clams	wash, place in bowls			pour into bowls	cook in water bath on high heat 1 min	cook in water bath on low heat approx. 20 min	garnish
4 large (200 g) eggs	beat	stir together	strain
1 Tbs. sake
3 drops vinegar
large pinch white pepper
1-1/4 cup clam juice
1-1/4 cup clam juice (main course) or 1-1/4 cup water (appetizer)
1 scallion	julienne

George Chow loves to cook because he loves to eat good food.