Wash the clams with clean water;

Step 2

Put a little water in a small pot, cut into pieces of shredded ginger, boil over high fire, add clams and cook until the shell is slightly opened, and take out the clams;

Step 3

Remove the shredded ginger from the soup, pour it into a bowl (the rest of the bottom of the pot is not needed to prevent sediment), and put it to warm for later use;

Step 4

After the three eggs are broken up, pour the clam soup at the ratio of1:1or1:1.5;

Step 5

Stir thoroughly while pouring to mix the egg liquid with the soup, add a little salt and chicken powder, and filter out the foam;

Step 6

Take a 1 deep plate, spread the clams, pour in the egg liquid, cover it with a layer of plastic wrap (another plate with the same size can also be pressed on the egg steaming plate to prevent water vapor from entering), steam it in a boiling pot for 8- 10 minutes until the egg liquid is solidified, and take out the chopped green onion and sesame oil.