1, the yellow clams into the pot, add water, put a little salt, put a chopper or other iron products, I put a spoon, soak half a day after washing.

2, spit good sand clams, put in a pot, add water did not exceed the surface of the clams, add a moderate amount of salt.

3, cook until the clams open, you can turn off the fire, this time the soup has become milky white.

4. Peel off the shells of the clams. (If you're worried there's still sand, you can manually shuck them again in the original broth.)

5: Take the sand-free clams and put them in a bowl, at which point the stock should rest and settle a bit.

6, the precipitation of the original soup, slowly poured into the bowl, the bottom of the soup do not, so as not to have sand poured into. The most sprinkled with some chopped green onions can be.