Fuzhou razor-clam omelette

Keep the clams chilled. Scrub the shells and discard broken shells or clams that remain open when tapped. Boil initially for 2 minutes, continuing until shells open; discard unopened clams. Remove the cooked meat.

Finely chop the onion. Mix the clam meat with the onion, soy sauce, wine, stock seasoning and starch, then thoroughly mix in the 2 eggs.

Heat the oil in a frying pan. Add the mixture carefully and fry until one side is golden, then turn and finish the other side. Cook the egg mixture through to at least 71°C; surface color alone is not a safety test. Drain and serve.