Prepare the ingredients: bamboo fungus, chicken thighs, clams, ginger, scallions and wolfberries. First, soak the clams in sea salt water for more than an hour to make them spit out the mud and sand, and then wash the surface of the clams by rubbing them with your hands or using a brush. Soak the dried bamboo fungus in cool water for two minutes. When it has softened after two minutes of soaking, cut off the head of the cap (the closed end) and the flower (the web). The flower is where the fungus has a strong odor, so only the stem is kept for the soup. Soak the processed bamboo fungus in lightly salted water for 10 to 20 minutes. Gently squeeze out the water from the soaked bamboo fungus and cut it into segments for later use. Chop the chicken thighs into pieces and blanch them in boiling water to remove blood and impurities. Put the blanched chicken pieces into a casserole dish, add scallions, ginger, star anise and a few peppercorns, pour in an appropriate amount of hot water (after the water has passed through the chicken pieces, you need to put in some more water), cover the pan with a lid and bring to a boil over high heat, then turn to medium-low heat and cook for 20 minutes. After 20 minutes of cooking, put the bamboo fungus and wolfberry (wolfberry with water to wash, remove floating ash) into the casserole with another 10 minutes of cooking. Fish out the scallions and add the clams to the pot. Turn off the heat when the clams start to open, and season with salt, minced scallions, and white pepper when serving. Note: The clams must be well removed from the sediment before adding to the pot.