Rinse the clams thoroughly under cold water to remove any grit or debris.

Transfer the rinsed clams to a pot filled with water, and add a splash of cooking wine. Bring the pot to a gentle boil over medium heat.

Once the clams start to open, remove them from the pot and arrange them evenly on a heatproof plate or dish. If you're concerned about the clams still having sand, I suggest rinsing them under the tap with a gentle stream of water. Be careful not to wash away the meat by using too much force. This is the best method I've tried to remove sand from clams.

Be sure to reserve a bowl of the clam broth for later use. While the clam broth is still warm, pour it into a separate bowl and allow it to cool slightly.

Crack open 3 eggs into a mixing bowl and add a pinch of salt. Beat the eggs until smooth and frothy.

Gradually add 1.5 times the volume of clam broth to the beaten eggs, stirring continuously until well combined. If you're aiming for perfection, you can strain the egg mixture to achieve a smoother texture. However, if you're like me and prefer convenience, sometimes I skip this step altogether.

Skim off any foam that may have formed on the surface of the egg mixture. Pour the egg mixture over the clams.

Cover the plate with plastic wrap, and use a toothpick to puncture a few holes to allow steam to escape. Alternatively, you can cover the plate with another plate, as demonstrated in my steamed egg recipe.

Steam the Clam Steamed Egg for approximately 8 minutes. Begin by placing the eggs in a steamer with cold water and start timing once the water begins to boil. Adjust the steaming time according to the number of eggs and the size of your bowl.

Once cooked, remove the Clam Steamed Egg from the steamer. Drizzle with soy sauce, sesame oil, and chopped green onions for added flavor and aroma.