Clam stewed egg is one of the specialties of Cantonese cuisine. It is tender, smooth, delicious, nutritious, rich in minerals and protein. It’s suitable for young and old people.

Ingredients

250 g clams
400 ml water
1 egg
1 tbsp Japanese soy sauce ( (original)
1 / 2 tbsp Japanese sesame oil

Directions

Step 1
Soak the clams in clean water, add scallion, cook until clams open, and cool at room temperature.

Step 2
After the eggs are broken, filter them through a sieve to remove the tendons.

Step 3
Add boiling water to the egg.

Step 4
Boil the water in the steamer and steam the egg for 7 minutes.

Step 5
When the egg is half set, put the clams in and steam for 1 minute.

Step 6
Finally, add Japanese and fresh soy sauce and sesame oil to taste.