1. Wash the live rhubarb clams. If you have time, just soak in the water and spit sand. It’s okay if you don’t have time to spit sand.
2. Pour cold water into the pot, boil for two or three minutes
3. The clam shells are open and the meat is still very tender.
4. While cooking the clams, wash the spinach, blanch, squeeze out the water, and cut into sections for later use
5. Pour out the cooked clams to cool immediately. Scoop two spoons of the original soup from the upper layer, add water to the pot and boil. In addition, peel the clam meat out of the shell, turn it over and rinse it in the remaining stock. Because the inner layer is easy to hide the fine sand, if you wash it like this, you may get teeth stains when you eat it. Rinse with the original soup without losing the umami taste
6. After the water is boiling, add salt, top the noodles, and stir while boiling
7. When the noodles are ripe, add spinach and carrots, order a little light soy sauce before serving, and put the clams in a bowl.
