Stir-fry onion, ginger and garlic in an oil pan, then add water, remove minced onion, ginger and garlic with a colander, pour the washed clams into the pan when the water boils, add salt and a little chicken essence, and turn off the heat when the clams open. Add 2 drops of sesame oil. If you like coriander, sprinkle coriander on the soup. ok, the delicious soup is ready. 2. You don't need to use onion, ginger and garlic to stir-fry the pan. After boiling, pour it directly into the pan (this method is not suitable for making flower clams, and it is best to use sand clams, as well as yellow clams and flying clams, with yellow and smooth surfaces and inconspicuous white growth lines).