CATDOLL : CATDOLL: Shell sub, Son clam, Clams

A family of bivalve, distributed worldwide. Representatives of the genus Clam have small to medium-sized shells. The shells are thick and hard, with a round or nearly triangular shape.

The shell surface is shiny, with concentric circles of veins, yellowish brown or tan, and the inside of the shell is white or bluish purple.

There are 3 main teeth at the hinge, 1 front and 1 rear side teeth on the left shell, 2 front and 2 rear side teeth on the right shell, the upper end of the side teeth is serrated. The foot is large and tongue-shaped.

Dioecious or monoecious.

The mature eggs or sperm are released into the water for fertilization, and then develop into young clams and sink to the bottom of the water, living a benthic life. It takes about 3 months to mature. There are also ovoviviparous species.

It lives in brackish and fresh waters. Its meat is delicious and nutritious, and it can be eaten. It is also a natural feed for fish and waterfowl.

It is also a traditional Chinese medicinal material with the effects of promoting lactation, improving eyesight, promoting urination and removing dampness and toxins.

1 yellow clam

Its scientific name is Qingliu clam, which is produced in the shallow waters of the Yellow Sea. Its shell is yellow, and its meat is also yellow. It has an axe-shaped shell with dark yellow markings.

Clam meat contains protein, multiple vitamins, and nutrients needed by the human body, such as calcium, phosphorus, iron, and selenium. It also contains trace amounts of cobalt, which is effective in maintaining the body's hematopoietic function and restoring liver function, and has a high nutritional value.

Because the waters near Dandong Donggang are rich in nutrients, the clams produced here are larger, fatter, more delicious and more nutritious than those in other places.

2 Clams

Clams are a common shellfish seafood on the market and are widely distributed in the southern and northern seas of China. They grow rapidly, have a short breeding cycle, are highly adaptable (wide temperature, wide salt content, and wide distribution), and can survive long out of water. They are an excellent shellfish suitable for high-density artificial breeding and are one of the four major farmed shellfish in China.

3 White Clams

White clams are a type of shellfish that is abundant on the Yellow Sea mudflats in the Donggang area of ​​Liaoning Province. They are named because their shells are whiter than other clams. Their size is comparable to that of chestnuts, and their quality and reputation are on par with those of yellow clams and sand clams. Their taste is special. Compared with the rich and fresh yellow clams and the strong and fresh sand clams, their mild and gentle, moderate seafood flavor is more suitable for the public's taste. Another feature of them is the rich soup, fresh taste and tender meat.

1. Do not eat with cold food

Clams are cold in nature, so it is best not to eat them with cold foods, such as water spinach and cucumber. You should not drink iced drinks such as soda, ice water, and ice cream immediately after eating. You should also eat less or no cold fruits such as watermelon and pear to avoid physical discomfort. Clams should not be eaten with cold and irritating foods to avoid gastrointestinal diseases, and they can also induce diarrhea or dysentery, so do not eat them with cold and irritating foods.

2. Do not eat with beer or red wine

If you drink a lot of beer when eating clams, it will produce too much uric acid, which can cause gout. Too much uric acid will be deposited in the joints or soft tissues, causing inflammation of the joints and soft tissues. Do not eat clams with beer or red wine, so as not to cause excessive uric acid and gout or arthritis.

3 Fasting for patients with skin diseases

The reason why patients with skin diseases cannot eat clams is that the protein contained in clams can act as an allergen after entering the human body, causing allergic reactions in the body, such as itching and lumps, or causing the original skin disease to relapse or worsen. People with skin allergies should avoid eating clams to avoid allergies or skin diseases.

1. Improve immunity: Clams are rich in protein, which is the most important nutrient for maintaining immune function and is the main component of white blood cells and antibodies.

2. Strengthening Yang and waist: Clams can produce sperm and help reproduction, strengthen sperm and replenish Qi, improve semen quality, and enhance sperm vitality. It is suitable for treating impotence, low back pain, frequent urination caused by kidney yang deficiency and replenishing the Qi of the five internal organs.

3. Diuretic and detumescent: Clams can remove toxins and excess water from the body, promote blood and water metabolism, and have diuretic and detumescent effects. They can be used to treat systemic edema, urinary problems, etc.

4. Remove fat and lower blood pressure: Clams can soften and protect blood vessels, and help lower blood lipids and cholesterol in the human body.

5. Beneficial for hematopoiesis and liver protection: The trace element cobalt contained in clams has a good effect on maintaining human hematopoietic function and restoring liver function.

There is black stuff inside the clams, which is preserved when making dried clams. Do not remove it, you can eat it. Clams are shellfish marine animals with underdeveloped digestive systems. Some people say that the black stuff is excrement, but this is wrong. Its excrement is excreted outside. It looks like cotton wool in the water, and the black part is actually its paste. Or yellow. As long as there is no sand, you can eat it. If you pick it out, the freshness of the clam meat alone will be greatly reduced.

Dried clams are also called clam meat. They are delicious and have high protein, trace elements, iron, calcium and low fat content. They are made from large yellow clams, a specialty of the Yellow Sea.

Clam meat and shellfish contain Dalta 7-cholesterol and 24-methylene cholesterol, which can lower serum cholesterol. They have the unique function of inhibiting cholesterol synthesis in the liver and accelerating cholesterol excretion, thereby reducing cholesterol in the body. Their efficacy is stronger than the commonly used cholesterol-lowering drug sitosterol. People often feel refreshed and pleasant after eating clams and shellfish, which is undoubtedly beneficial for relieving some troublesome symptoms. Chinese medicine believes that clam meat has the effects of nourishing yin, improving eyesight, softening hard masses, and resolving phlegm. Some shellfish also have the effect of nourishing essence and moistening internal organs.

Everyone can eat it. It is especially suitable for people with high cholesterol, high blood lipids, and those suffering from goiter, bronchitis, stomach problems, etc. 3 to 10 pieces each time (about 50 grams)

Clams and other shellfish are very flavorful in themselves. When cooking them, do not add MSG or too much salt, as this will destroy the flavor.

1 Stir-fried clams with chili peppers

Ingredients: 750g clams, 200g chili peppers (green and pointed)

Seasoning: 5g ginger, 5g green onion, 5g salt, 3g MSG, 1g pepper, 10g vegetable oil, 2g pepper, 5g vinegar, 5g starch (pea), 5g cooking wine

practice:

(1) Clean the clams, steam them until cooked, remove the meat, remove the sand, and clean. Clean the chili peppers and cut them into elephant eye slices.

(2) Add water to a pot and bring to a boil. Boil the clams and remove from the pot.

(3) Put a little oil in the pot, sauté the scallion and ginger, add cooking wine, add the chili pepper and fry until cooked, then pour in the clams, add salt, MSG, pepper and vinegar to taste and stir well, thicken with a little wet starch and drizzle with pepper oil.

2. Stir-fried leeks with clams

Ingredients: 250g clams, 200g chives

Seasoning: 3g salt, 3g MSG, 50g vegetable oil

Features: beautiful color, salty and delicious.

practice:

(1) Wash and blanch the clams;

(2) Heat oil in a pan, add chives and stir-fry quickly, then add clams and seasonings, stir-fry for a few more times and serve.

3. Cold Clams

Ingredients: 600g clams

Accessories: 100g bell pepper,

Seasoning: 5g shallot, 3g garlic (white skin), 3g ginger, 6g soy sauce, 30g cooking wine, 3g salt, 3g sugar, 1g MSG

Features: Delicious taste, tender and tasty meat.

practice:

(1) Place the clams in salt water, spit out the sand, and then rinse with clean water;

(2) Wash and mince garlic and ginger; wash and mince shallots; wash and remove the stems of red peppers and dice them;

(3) Add half a pot of water to the pot, add the clams, and cook over low heat until the clams open slightly and can be picked out with chopsticks;

(4) Add rice wine, sugar, soy sauce, minced garlic, shallots and red pepper and mix well.

4 Tomato Clam Soup

Ingredients: 300g clams, 100g tomatoes,

Accessories: 10g green onion, 10g coriander, some cooked lard, 15g tomato sauce, 600ml broth, a little salt and MSG.

practice:

(1) Wash the clam shells, put them in a basin, add clean water and a little salt to soak, take them out and blanch them in a pot of boiling water until the shells open, then take them out.

(2) Rinse the blanched clams in cold water and let them cool down; remove the shells and take out the clam meat, then wash away the mud and sand with clean water and set aside;

(3) Wash the tomatoes and cut them into slices; wash the green onions and cut them into strips; remove the roots and old leaves of the cilantro, wash them and cut them into small sections.

(4) Put the pot on the fire, add the cooked lard and heat it up, pour in the tomato sauce and stir-fry for a while, add the broth, salt and tomato slices and cook for 3 minutes, add the clam meat and cook for a while, sprinkle with MSG, scallion shreds and coriander segments. Remove from the pot and serve in a soup bowl.

It has the effects of nourishing yin and beauty and protecting liver qi.

5. Stir-fried clams

Ingredients: 100g dried clams

Accessories: 10 dried chilies, 1 small piece of ginger, 3 cloves of garlic, 3 spoons of rice wine, 50g cooking oil

practice:

(1) Soak the dried clams in warm water for an hour to allow them to swell. Then, wash away the sand and black dirt inside the clams and drain the water.

When cleaning dried clams, be careful that there is a piece of "black stuff" in the dried clams, which is the "paste" or "yellow" of the clams. Be careful not to break it when cleaning to avoid nutritional loss. After all the dried clams are processed, wash them once with clean water and they are ready for use.

(2) Chop the dried chili peppers, ginger, and garlic cloves

(3) Heat the pan and pour in cooking oil. When the oil is hot, pour the clams into the pan.

(4) Stir-fry the clams for three minutes, then add the dried chilies, ginger, and garlic.

(5) When the clams are 80% cooked, add rice wine and cover the pot.

(6) After five minutes, open the lid and a bowl of delicious fried clams is ready.

【Organized based on online information】