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 tbsp Japanese soy sauce （ (original)
1 / 2 tbsp Japanese sesame oil
Step 1Soak the clams in clean water, add scallion, cook until clams open, and cool at room temperature.
Step 2After the eggs are broken, filter them through a sieve to remove the tendons.
Step 3Add boiling water to the egg.
Step 4Boil the water in the steamer and steam the egg for 7 minutes.
Step 5When the egg is half set, put the clams in and steam for 1 minute.
Step 6Finally, add Japanese and fresh soy sauce and sesame oil to taste.