Ingredients

4 eggs

Adequate amount of leeks

Adequate amount of salt

Qingdao small clams 1000g

How to make clam, leek and egg soup

It is best to use Qingdao small clams, because the small clams have a very fresh taste and no grit. If you can’t buy them, ordinary clams can also be used. Remember to make sure It is best to spit it out cleanly without any sediment. Boil the small clams in water, then peel out the clam meat and set aside. You can keep some clean clam cooking water.

Wash the leeks, cut them into pieces, beat in four eggs, and add an appropriate amount of salt. If you eat it for two people, you can use two or three eggs and stir the eggs and leeks evenly.

Add part of the clam cooking water into the pot. If it is not enough, add some more water. When the pot is boiling, add the clam meat first. When the pot is boiled again, slowly pour the stirred leek and eggs into the pot. Remember not to Pour it all in at once, just like beating eggs, slowly pour it into the pot in a circle, and the pot will start to boil quickly. You don't have to cook it for too long before you can turn off the heat. Taste it and add more salt if it's bland.