CATDOLL : CATDOLL: How to clean river clams

1. How to clean river clams

Step 1: First, if you buy or touch a river mussel, don't rush to clean it. Keep the mussel in clean water for a few days to let it spit out the impurities in its body. When the clean water is no longer turbid after a few days, you can start to process the mussel.

Step 2: First, clean the shell of the river clam and remove the slippery layer on top. Then insert the prepared knife into the river clam along the gap of the river clam. Because the river clam has four closed shell muscles, we need to use the knife to cut the closed shell chicken.

Step 3: Then the shell of the clam will loosen. Since the syringa muscle grows along the clam shell, when we remove the clam meat from the shell, we should gently remove it close to the clam shell until all the meat is removed. Because the syringa muscle is a very delicious part of the clam meat, it should not be wasted.

Step 4: Wash the mussel meat and remove the respiratory organs. The respiratory organs of mussels are also called gills, which are usually located on both sides of the mussel meat. They must be removed completely because they are not edible. The remaining mussel meat is the edible part.

Additional information:

Mussels are a type of animal in the Unionidae family of the phylum Mollusca. They are called mussel shells or clam shells in some places. They live at the bottom of freshwater lakes, ponds, rivers, etc., half buried in mud and sand. Their meat is edible and can also be used as bait for fish and poultry and feed for poultry and livestock.

References:

River mussel - Sogou Encyclopedia

2. How to clean and eat river clams

Step one: Keep in clean water.

After buying the river clams home, do not rush to cook them. Instead, place them in clean water and add some salt to the water. Leave them in this way for about two to three days. After they have spit out all the sand and mud, cook them. The flavor will be particularly prominent.

Step 2: Cut open and take out the meat.

Take out the raised river clams and rinse them with clean water. First, use a knife to cut a slit along the edge of the clam shell, then insert the knife along the slit and pry it open. After the clam shell is opened, separate the clam meat from the shell, dig it out and put it in a basin.

If you don't like using a knife, there is another easy way. Just pour the clams into a pot, add water and boil them, and the meat and shell of the clams will separate automatically.

Step 3: Cut the meat.

First, remove the grayish-yellow gills and the mud intestines at the back. Removing the gills is natural and there is nothing to say. The large green-yellow thing is completely edible and does not need to be removed.

The green dirt in the intestines should be completely removed. Many people use the squeezing method, but this is not enough because it can only squeeze out some dirt near the small holes, but the dirt in the intestines of the entire river clam cannot be squeezed out.

The correct way to do it is this:

Oftentimes, when we look through the outer layer of the river clam, we can see strips and circles of black and blue mud-like dirt inside. This is the dirt that remains in the intestines. We must use scissors to cut open the intestines and rinse them with clean water to clean them.

As for the direction of the intestines, sometimes you can see it from the outside, but many times, the entire outer layer of the river clam looks very shiny, without any black or blue strips at all. It is not until it is cut open that the dirt is discovered. In such a case, you can cut from the small hole and cut along a certain curve. If you really can't figure it out, you can only cut it randomly. In short, you have to cut open the entire intestine and remove all the dirt inside to get the cleanest look.

Of course, there are intestines not only in the inner layer of the clam meat, but also outside from the small hole. If it is not torn off at the small hole, the intestines will be continuous from the inner layer to the outer layer. These should all be cleaned.

Step 4: Clean the clams.

Rub the removed clam meat with salt a few times to wash off the mucus, float it into the water again, scrape off the rot with your fingers, and then rinse it with clean water.

After the above treatment, you will see that the white clam meat is plump, thick, tender and shiny. In this way, the river clam meat is truly clean and you can use it to cook with confidence. However, before cooking the clam meat, you should also knock the clam's axe foot as loose as possible, preferably until it is soft, so that it will not become hard after cooking.

3. What to do after the clams are opened

The clams should be boiled in hot water first. As the temperature gradually rises, they will spit out the mud and sand in their mouths.

4. I cooked a river clam and found more than a dozen pearls inside it after cooking. What should I do with it?

Generally speaking, pearls that are not from the cumingho clams are not very valuable. The pearls from ordinary river clams are usually conical, not round, and have no value. They can only be ground into powder to make cosmetics and medicines. Here is a picture to show you the quality.

5. How to cook river clam meat How to wash river clams How to kill river clams

Patting: There is a part of the clam body that looks like an axe, called the axe foot, which needs to be patted loose with a knife. This step is very important, otherwise it will be difficult to chew.

Washing: Clam meat has a lot of mucus, so soak it in a little alum water (or salt water) for 5-6 minutes, then rinse with clean water.

After understanding how to wash clam meat, let’s take a look at how to cook it.

Stir-fried river clams with garlic sprouts

'Material preparation')

250 grams each of garlic sprouts and clam meat, 2 cloves of garlic and appropriate amount of seasoning.

deal_h3('Steps')

1. Wash the garlic sprouts and cut them into 2-3 cm long segments.

2. Use the back of a knife to loosen the clam meat, blanch it in boiling water, cut it into slices, add rice wine and salt, mix well and set aside.

3. Heat the vegetable oil, cool it down for a while and sauté the minced garlic and ginger, add the garlic sprouts and stir-fry until half-cooked, then add the clam meat.

4. Add salt and sugar, boil for about 4 minutes, and add MSG.