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.


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


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.