1. Soak the clams in light salt water for more than 2 hours in advance, put a proper amount of sesame oil in the water to make them spit out all the sediments, and clean the surface of the clams with a brush.

2. Put ginger slices and clams into water and bring to a boil. Boil the clams until they crack, and then take them out immediately. Clams open at different times. Take out the open clams in time, or they will be overcooked.

3. Put the cooked clams into a steaming bowl, remove the ginger slices from the cooked clams and let them cool for later use.

4. Break the eggs, add salt, cool to warm clam water, and stir well. Eggs: clam water = 1: 1. The clams themselves are salty, and so is the boiled soup. Egg liquid generally does not need salt. Of course, a small amount of salt can also be added to the heavy taste. You can pour some soy sauce when you eat it, which will taste better.

5. Sift the egg liquid and pour it into a steaming bowl filled with clams.

6. Sieving can remove single leaf foam and impurities, and make the custard steamed more delicately (although sieving can omit this step).

7. Put the steaming bowl into a Tai Fang steamer and steam for about 5 minutes.