2. Slowly soak Meretrix meretrix in clear water for 2-4 hours to make it spit out sediment. Remove the wax gourd and slice it, and slice the tofu for use.
3. Heat the pot with clear water, and put the slowly soaked clam into the pot and cook it slowly. After most of the clams are cooked (three or four times), turn off the fire, take out the clams and peel them. It is best to soak the clams in clear water and gently knead them to remove the sediment, and then marinate them in cooking wine for 10 ~ 15 minutes to remove the fishy smell. At the same time, cook the clam soup for later use.
4. Take another pot, precipitate the cooked clam soup, pour it into the pot, then add appropriate amount of water as appropriate, put tofu and wax gourd slices into the pot, add broth essence and salt, cook for 5-8 minutes, then add peeled clam meat into the soup, cook for 3-5 minutes, and add chopped green onion into the pot.