Wash the clams with clear water;

Second step

Put a little water in a small pot, cut into shredded ginger, boil over high fire, add clams and cook until the shell is slightly opened, and take out the clams;

Third step

Remove the shredded ginger from the soup, pour it into a bowl (the rest of the bottom of the pot is not needed to prevent precipitation), and let it warm for later use;

Fourth step

After the three eggs are broken up, pour the clam soup according to the ratio of 1: 1 or 1: 1.5;

Step five

Stir well when pouring, mix the egg liquid with the soup, add a little salt and chicken powder, and filter out the foam;

Step 6

Take a 1 deep plate, spread out the clams, pour in the egg liquid, cover with a layer of plastic wrap (another plate with the same size can be pressed on the steamed egg plate to prevent water vapor from entering), steam in a boiling water pot for 8- 10 minutes until the egg liquid is solidified, take it out, and sprinkle with chopped green onion and sesame oil.