|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.