Yellow Clam Egg Custard

Prepare fresh yellow clams and rinse them several times with clean water, then add a little salt and soak them in lightly salted water for about 30 minutes, which can help remove the sand inside the yellow clams.

After soaking the yellow clams, rinse them several times, then prepare a frying pan and pour the cleaned yellow clams into the pan. Do not add any ingredients to the pan. Use high heat, cover the pan, and simmer for about 4 minutes.

Once the yellow clams have all opened, they can be taken out. Do not discard the broth from steaming; if you have a strainer, you can strain it, then pour it into a small bowl and let it cool for later use.

Prepare 3 eggs, add a little salt, and beat the eggs with chopsticks. Then add the cooled soup. If the amount of soup is not enough, you can add an appropriate amount of water. Here, the ratio of eggs to water is about 1:2. For 3 eggs, you need to add about 200ml of water. After adding the soup, mix it evenly with chopsticks again, then strain it through a sieve.

After mixing the egg liquid, cover it with plastic wrap, then use a toothpick to poke some small holes on top for ventilation. Next, put it into a steamer, and steam for about 5 minutes after the steam rises, until the egg liquid is set on top.

After the steamed egg custard has set, evenly insert the pre-prepared yellow clams into the custard, then cover with plastic wrap and continue steaming in a steamer for about 5 more minutes.

After steaming the yellow clams with eggs, drizzle a little light soy sauce and sprinkle with an appropriate amount of chopped green onions before eating. If you like this method, give it a try!