1. Soak the clams in light salt water with a few drops of sesame oil for 2 hours to half a day to spit out the mud and sand before washing
2. The clams are boiled in a pot of boiling water with a little cooking wine and ginger slices until they are opened for use.
3. Add an appropriate amount of salt to the eggs and then break them up. Slowly pour 1 to 1.5 times the amount of cold boiled egg and stir evenly, and filter the bubbles. Place the cooked clams in a bowl and pour in the egg mixture (you can also add a little cooking oil)
4. Cover the bowl with plastic wrap (a lid with a gap is also acceptable), steam it in a pot of boiling water for about 10 minutes, turn off the heat, and steam again for 5 minutes. Take out and drizzle with a little soy sauce (you can sprinkle a little green onion)
Tips:1. Be sure to soak the clams (Clams, white clams, and flower clams) in advance in light salt water for more than 2 hours to spit out the mud, but not more than one day, otherwise the clams will become thin;
2. When cooking clams, fish out the open clams in time, otherwise they will get old;
3. Covering with plastic wrap is to prevent water vapor from dripping onto the egg liquid and make the surface of the final steamed egg uneven (the plastic wrap should be selected, otherwise the high temperature may crack or melt, if not, you can also cover the lid);
4. If you are not looking for a good-looking appearance, you can also remove the clam meat and steam it directly in the egg liquid, the same delicious.
