1. Clean clams with water;
2. Put a little water in a small pot, cut a few pieces of shredded ginger, bring to a boil, add clams to boil until the shell is slightly opened, and then remove the clams;
3. Remove the ginger soup and pour it into a bowl (the rest of the bottom of the pot is not needed to prevent sediment) and put it into warm standby;
4. After the 3 eggs are broken, pour the clam soup water in the ratio of 1:1 or 1:1.5;
5. Stir the egg and the soup together, add a little salt and chicken powder and mix up the foam.
6. Take a deep plate, spread clams, pour in egg juice, cover with a layer of plastic film (you can also press another plate of the same size on the steamed egg plate to prevent water vapor from entering) into the boiling water pot and steam for 8-10 minutes over medium heat until the egg is solidified. Remove and sprinkle with scallion and sesame oil.