How to make clams with bacon and tofu soup:

Let the stall owner cut open the clams, remove the intestines, gills and other internal organs, pound the edges of the clam meat loosely with a wooden stick, and sprinkle with salt. Pinch for a while to remove the mucus, then rinse with clean water. Put the mussels into a pot, add water, green onions, ginger, and cooking wine, bring to a boil, cook for 5 minutes, take out, wash and cut into small pieces.

Peel the shells of the bamboo shoots and cut them into oblique pieces. Boil them in water for 5 minutes, take them out to remove the oxalic acid. Cut the tofu into small pieces, boil them in water and remove them. Slice the bacon into slices. Put the mussels, bacon and bamboo shoots together. Put it into the pot, add enough water to bring to a boil, reduce the heat and simmer for 1.5 hours; until the mussels are soft, add the tofu and cook for another 5 minutes, add appropriate amount of salt and pepper.