|Shucked clams||1 Cup (16 tbs)|
|Scallops||1⁄2 Pound, diced|
|Chicken broth||3 Cup (48 tbs)|
|Quick cooking tapioca||3 Tablespoon|
|Cream/Milk||3⁄4 Cup (12 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
Heat oysters with liquor, clams, and scallops in a saucepan 5 minutes; drain, reserving liquid.
Mix broth and tapioca; let stand 5 minutes.
Pour reserved liquid and chicken broth with tapioca into saucepan.
Bring to boiling, stirring constantly, and cook until soup is thickened.
Beat egg yolks in a bowl and gradually beat in cream.
Quickly stir about 3 tablespoons hot soup into egg yolk mixture.
Immediately stir into soup.
Stir constantly about 5 minutes (do not boil).
Add the oysters, clams, scallops, monosodium glutamate, celery salt, salt, and pepper.
Serving size: Complete recipe
Calories 1665 Calories from Fat 290
% Daily Value*
Total Fat 31 g47.5%
Saturated Fat 13.1 g65.3%
Trans Fat 0 g
Cholesterol 964.1 mg321.4%
Sodium 5416.4 mg225.7%
Total Carbohydrates 209 g69.6%
Dietary Fiber 0.43 g1.7%
Sugars 66.3 g
Protein 124 g249%
Vitamin A 63.7% Vitamin C 75.4%
Calcium 61% Iron 173.4%
*Based on a 2000 Calorie diet