1. clams spit out all the sediment, wash and spare;

2. fresh kelp wash, parsley to remove the leaves and take the stalks chopped and spare;

3. pot to add the right amount of water and kelp, slow cooking over a low fire;

4. cooking to will boil not boil, remove the kelp without;

5. When the water boils, turn up the heat and add the clams;

6. Toss a few times so that the clams are heated evenly;

7. When the water boils again, the clams start to open their mouths;

8. When the clams in the pot are basically all open, turn off the heat immediately, sprinkle with chopped parsley, and then start the pot.