500g clams, 100g chicken meat, ham, coriander, black moss, salt, gourmet powder, rice wine, water chestnut powder.

RECIPE

1. Scald the clams in boiling water, then decorticate them.
2. Knife the chicken meat into mousse, mix it with salt, gourmet powder, rice wine and water chestnut powder, then put the mixture together with the clam meat in the clam shells.
3. Steam them in a food steamer for five minutes, then place them in a large bowl and put chicken soup paste, shredded ham and coriander on them.