1. Prepare ingredients.
2. Soak the clams in light salt water for 20 minutes in advance to let them spit out the sand and impurities.
3. Cut the prawns head to back, remove the shrimp thread and wash. Shred ginger, chopped green onions, and wash clams for later use.
4. Bring a proper amount of water to a boil in the pot, pour in the washed rice and keep stirring to prevent it from sticking to the pot. Bring to a boil over high heat and turn to a low heat to simmer until the rice is soft and sticky.
5. Pour in clams, prawns, and ginger and stir well.
6. Cook until the clams are open, add the auxiliary ingredients, continue to cook for a while, when the clams are completely broken, sprinkle in the chopped green onion and stir well.
7. Put it into a bowl.
Tips:1. The clams must be fresh, clean and free of silt, otherwise it will affect the taste and texture of the porridge.
2. The clam itself has a salty taste, do not add too much salt.
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