Ingredients details

500g yellow clams

Adequate amount of chopped green onion

Adequate amount of salt

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1. Put the yellow clams in a basin, add water, a little salt, put in a kitchen knife or other iron products, I put a spoon, Wash off after soaking for half a day.

2. Put the sandy clams into a medium pot, add water to cover the clam noodles, and add an appropriate amount of salt.

3. Cook until the clams open, then turn off the heat and the soup will turn milky white.

4. Peel off the clam shell. (If you are worried that there is still sand, you can manually rinse it in the original soup.)

5. Take the sand-free clams and put them into a bowl. At this time, the original soup should stand still and settle.

6. Slowly pour the precipitated original soup into the bowl, leaving out the soup base to prevent sand from pouring into it. Finally sprinkle some chopped green onion.

Tips for making original yellow clams

1. You must choose live clams, so that the sand can be removed easily and the soup will be more delicious!

2. If there are dead clams, you must manually remove the sand, otherwise it will affect the pot of soup.

3. Don’t cook clams for too long, just open them.

4. When pouring the soup at the end, it is best to let it settle for a while before pouring, and to prevent the bottom of the soup from being sandy, and discard the remaining soup.