Wash the clams and cook them in a pot. After the shells are opened, turn off the heat and remove the clam meat. If there is any sediment, wash it with the water used to cook the clams in the pot. Beat three eggs into a suitable porcelain plate. Put chopped green onion, clams, appropriate amount of salt and appropriate amount of cooking oil in a bowl and stir evenly. Stir for a while to make the egg liquid evenly distributed. Then put it in the pot (add water in advance). Add boiling water to the egg liquid bowl and mix well. Do not cover the pot. Grill the water while covering it, immediately change to low heat (use the minimum heat, otherwise the egg custard will be steamed), cover the pot and steam for 20 minutes.

Bring the water to a boil without covering the pot.