The flower clam is a species of the genus Clamidae in the family Clamidae. It is endemic to Taiwan. The shell is thin and brittle, in a wide oval shape; the shell surface is light brown purple with black streaks; the inner surface of the shell is purple.

1. Prepare the ingredients

2. Soak the clams in cold water for two hours. This will spit out the mud.

3. Put a little ginger and cooking wine into the pot

4. Boil the pot for half a minute and then put the water for cooking clams into a bowl and set aside

5. Put on the look you like

6. Beat the eggs, add the previously cooled clam water and a little salt. Mix well and filter through a sieve.

7. Put it in the clam bowl

8. Wrap it in plastic wrap. Turn the pot to medium heat and steam for eight minutes.

9. The steamed egg custard looks tender and smooth, just add chopped green onion, sesame oil and wolfberry.

10. Finished product picture

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Recipe tips:

Soak clams in cold water. The sand will spit out. I used two eggs and steamed the egg custard according to my family’s instructions. Steam and add water in a ratio of 1:1.5. So simple and delicious.