食材：
北豆腐 一盒（680克）
虾 100克
蛤蜊 450克
鲜香菇 150克（6个）
青椒 75克
红椒 75克
葱白 15克
蒜 10瓣
姜 10克
油 15ml+45ml
生抽 5ml+5ml
老抽 10ml
蚝油 5ml
盐 1克
盐水 盐30克加冷水1L
糖 5 克
料酒 15ml
白胡椒粉 1克
水淀粉 淀粉5克加煮蛤的水45ml
淀粉 3克
煮蛤蜊的水 250ml
方法：
1. 先把蛤蜊浸入3%的盐水中（盐30克+冷水1L）加15ml 油吐沙2小时以上
2. 腌制去壳去虾线的虾仁：加生抽5ml，淀粉3克，白胡椒粉1克，拌匀备用
3. 青红椒切块；鲜香菇去蒂切厚片；切好葱白，姜和蒜；豆腐切块
4. 蛤蜊吐沙2小时后用刷子刷洗干净表面，冲洗后备用
5. 锅中加水1L，加姜片10克；水煮沸后倒入洗好的蛤蜊，加料酒15ml；继续煮3-5 分钟后捞出，此时蛤蜊壳已经打开了（没打开的就要挑出不吃，很可能是死的）；再将蛤蜊肉从壳中取出备用; 保留煮蛤蜊的水
6. 中火热锅（建议用不粘锅）加油45ml加盐1克，将豆腐煎至两面金黄取出备用；用锅中剩余的油炒香蒜粒和葱白，再倒入青红椒和香菇炒至断生，然后加煮蛤蜊的水250ml，再倒入煎好的豆腐；加生抽5ml，老抽10ml，蚝油5ml，糖5克调味，翻炒后继续煮2分钟；加入腌制好的虾仁和取出的蛤蜊肉翻炒收汁；锅中汤汁所剩不多时，倒入准备好的水淀粉勾芡（倒入前先搅拌均匀，不然淀粉都沉淀在碗底）；最后将所有食物装入一个预热过的砂锅内，一份非常美味的海鲜豆腐煲就完成了
Ingredients:
Northern style Tofu 680g
Black Tiger Prawns 100g
Live Manila Clam 1 lb
Fresh Shiitake mushroom 150g
Green bell pepper 75g
Red bell pepper 75g
Scallion’s white stem 15g
Garlic 10 cloves
Ginger 10g
Oil 1 tablespoon+3 tablespoons
Light soy sauce 1 teaspoon+1 teaspoon
Dark soy sauce 2 teaspoon
Oyster soy sauce 1 teaspoon
Salt 1/4 teaspoon
Salt water 2 tablespoons salt + 1L water
Sugar 1 teaspoon
Cooking wine 1 tablespoon
White ground pepper powder 1 pinch
Cornstarch slurry 1 teaspoon corn starch+3 tablespoons clam broth
Corn starch 1/2 teaspoon
Clam broth 250ml
Directions:
1. soak clams in 3% salt water (2 tablespoons salt+1L cold water), add 1 tablespoon of oil, for more than 2 hours—allow clams to spit out the sand from inside their shells
2. Marinate deveined and deshelled prawns: add light soy sauce 1 teaspoon, corn starch 1/2 teaspoon, white ground pepper powder 1 pinch, mix well and set aside
3. Cut a green bell pepper and a red bell pepper; remove shiitake mushroom stems and cut into thick slices; cut some scallion’s white stems and prepare some ginger and garlic; cut tofu into 1.5cm thick pieces
4. Brush to clean clams’ shells after 2 hours soaking in salt water, rinse under tap water and set aside
5. Pour 1L of cold water in a pan with some ginger slices, bring the water to a boil, add the cleaned clams to the boiling water and drizzle 1 tablespoon of cooking wine, cook for 3-5mins and remove the clams from the pan—the shells of the clams should be open；the ones with shells closed are not fresh enough to eat, pick them out; take the clam meat out of the shells and save the clam broth
6. Heat a pan (prefer non-stick pan)over medium heat, pour 3 tablespoons of oil and add 1/4 teaspoon of salt, pan-fry tofu to a golden color on both sides and remove them from the pan; saute garlic and scallion with the remaining oil in the pan, stir fry bell peppers and shiitake mushrooms until they are wilted; add 250ml of clam broth and fried tofu; season with 1 teaspoon of light soy sauce, 2 teaspoons of dark soy sauce, 1 teaspoon of oyster soy sauce, and 1 teaspoon of sugar, stir fry to mix with other ingredients and continue cooking for 2 mins; add marinated prawns and prepared clam meat; reduce the sauce to a preferred amount(not very much left), drizzle in prepared cornstarch slurry; then transfer all the food into a preheated clay pot (you can ignore this step if you do not have a clay pot); a delicious seafood tofu pot is ready
