Inventory common clams

Clams, also known as clams, are a type of mollusk in the ocean. They are surrounded by two shells and live in the tidal zone within a depth of 100 meters. So far, according to records, nearly 200 species of bivalves in the clam family have been discovered worldwide.

As an economical and delicious seafood shellfish, it has always been loved by diners all over the country. In coastal areas, clams, as an economical small seafood and a home cooked dish, appear almost every day on the dining tables of ordinary people, satisfying the taste buds of seaside people.

In mainland cities, clams are known as "flower shells" and there has been a lot of enthusiasm for eating clams. For example, in Suzhou, Wuxi and other places, many "flower shell" shops specializing in eating clams have emerged. Various clam dishes such as "secret flower shells", "tin foil flower shells", "flower shell noodles", etc. are popular among diners.

Since clams are so delicious and there are so many varieties, what are the common and commonly eaten varieties of clams that we usually eat? What are their characteristics? Today I will list 10 common and delicious clam varieties along the coast of China. If you like them, hurry up and collect them! I will need to use seafood in the future!

1. Clams
Clams, also known as slippery clams or slippery skin clams. Named after its smooth surface and beautiful patterns of red, brown, black, and other colors, it is one of the important edible shellfish. Originating from Japan, it is distributed in both the Korean Peninsula and China, and there is also marine aquaculture of clams along the coast of Taiwan.

The skin of clams is relatively thick and they are relatively large, with a maximum body size of about ten centimeters in diameter. They are often seen in seafood markets along the coast of China and are one of the commonly eaten shellfish in coastal areas.

The meat of clams is very delicious, and the taste is tender and smooth, making it one of the most delicious clams among shellfish. Rich in protein, calcium, magnesium, potassium, iron and other trace elements, it is very nutritious. In China, there has been a history of eating clams since ancient times. In the Tang Dynasty, it was once listed as a precious tribute for banquets in the imperial palace.

Eating methods of clams: boiling soup, stir frying with spicy sauce, eating hot pot, and steaming eggs with clams.

2. White clams
The white clam, scientifically known as the four cornered clam, is a common economic shellfish found along the coast of China. Its shell is thick and slightly angular, with a white outer shell at the top. It is widely distributed along the coast of China and has a large production, with Liaoning and Shandong being the most abundant.

White clams have tender meat, delicious taste, and rich nutrition. Shells are relatively thin and have a higher meat yield. Has high economic value. Coastal areas often dry white clam meat to make "dried clam meat", which is sold as a local specialty and can be used for cold dishes, soup, or consumed directly.

White clams have many uses. White clams have a salty taste and a cold nature. According to the Chinese Pharmacopoeia, they have the effects of nourishing yin, promoting diuresis, and resolving phlegm. Even grinding its shells into powder has the effects of clearing heat, promoting dampness, and resolving phlegm.

Eating methods for white clams: boiling soup, stir frying with spicy sauce, and dried clam meat.

3. Green clams
Green clams, scientific name Huanwen clams, belong to medium-sized shellfish, mostly distributed in the waters of China and Japan, and are one of the important economic species in aquaculture. The shell color is yellow brown, but there is purple on the outer edge, surrounded by a purple ring, hence it is also known as the red mouthed clam.

The shell of the clam is nearly circular, with a milky or bluish white inner surface and very smooth. The weight is light, but the texture is hard, relatively brittle, and the layering is not obvious.

Green clams are sold relatively less in the market and are not expensive. The taste is somewhat similar to that of white clams, with a thicker and juicy texture. Its nutritional value is comparable to that of white clams, making it a more delicious shellfish.

The way to eat green clams: boil soup, stir fry with spicy sauce.

4. Hairy clam
Mao clam, also known as Mao clam or Mao clam. It is a common shellfish in the northern waters of China, widely distributed in the waters of China, North Korea, and Japan. The Yellow Sea and Bohai Sea in China are the most common.

The hairy clam shell has a lot of fuzz, so it is vividly called "hairy clam". Its meat is delicious and juicy, with a tough texture that becomes fresher with chewing. It is high in various trace elements and rich in nutrients. In Korea, it is called "Chibei" and Korea likes to eat raw hairy clams.

The appearance of hairy clams is somewhat similar to that of blood clams, but they are larger in size and have more fuzz. Although they also have red juice, they are not as "bright red" as blood clams, but rather a darker brownish red color. There are also differences in taste, with hairy clams having a more resilient and chewy texture. In the north, besides being cooked directly, hairy clams are also used to make cold dishes, which are very delicious and good for drinking.

Eating methods for hairy clams: boiled in original flavor, ginger sauce hairy clams, steamed hairy clams, hairy clams mixed with spinach.

5. Blood clams
Blood clams, also known as blood snails and kui clams. The shell of the blood clam is relatively thick, with a round and bulging body shape. There are obvious vertical lines on the shell, appearing as radial ribs, which are somewhat similar to the hairy clam. Mainly living in the East China Sea and South China Sea, this fish is a specialty of coastal waters such as Zhejiang, Fujian, Guangdong, and Hainan.

The body fluid of the blood clam contains hemoglobin, which is red in color. When eaten, a red soup will flow out, so it is vividly called the blood clam. The meat of the blood clam is very tender and juicy, and its delicious taste attracts many loyal fans who never tire of eating it. For the best taste, boiling water is often used to blanch the clams, and they are immediately removed with a slight opening to ensure that the "blood" juice of the clams is not lost, resulting in a fresh and tender taste.