When they used to burn hot clams at home, they went straight into the pot, and the clams themselves threw out some water, so there was a lot of soup, and this time a new way was learned, with only one pot, and the problem with the soup was solved easily. The clams themselves are easier to ripe, and when the fire burns, the meat turns back. This time, because of the fire, you have to be careful not to be too long in making this dish, making sure your clams are fresh and juicy. It's better not to be too big for a flower clam。
