Place baigai shellfish in a bowl with enough water to cover them. Rub the shells together and rinse thoroughly under running water.

Add baigai shellfish, plenty of water, and a pinch of salt to a pot. Heat over medium heat until boiling, then drain and rinse under water. Pat dry.

Use a toothpick or similar tool to extract the meat from the shell. Remove the milky white part near the internal organs (salivary glands). Return the meat to the shell.