Clam meat has the health benefits of clearing heat, improving eyesight, strengthening bones and supplementing calcium, and it is delicious with a simple preparation. After cutting open the clam, you can cook it in various ways. It is a very delicious appetizer for summer. When eating river products in summer, always pay attention to the freshness of the ingredients. When choosing clams, pay attention to identify them, and choose fresh and healthy clams. Spoiled clams should not be eaten.

Ingredients for Stir-fried Clam with Three Shreds

Main material: Clams 2 catties

Accessories: Onions (white skin, dehydrated) to taste, carrots to taste, onions to taste

Ingredients: Salt to taste, chicken essence to taste, ginger to taste, garlic to taste, a little cooking wine, soy sauce to taste, red chili peppers to taste, sugar to taste, green garlic to taste

The method of making Stir-fried Clam with Three Shreds

1. Cut open and clean it properly.

2. Boil the clam meat, four clams weighing two catties, and the meat comes out to only about one or two liang.

3. Crush and mince garlic, slice ginger, dice the root of fresh garlic, and prepare several dried red chili peppers.

4. Put all the ingredients into the oil pot to fry, it is best to simmer slowly on low heat.

5. While waiting, cut onions, green peppers, carrots, and clam meat into strips.

6. Put all the materials into the pot, turn on the high heat to stir-fry, add a little cooking wine, and season according to personal taste.

7. After the above materials are cooked, add fresh garlic leaves and stir-fry until done.

Cooking tips for clams

1. The secret to cutting out clam meat

First, hold the clam tightly with your left hand, with the clam’s mouth facing up. Then, use your right hand to hold a small knife and insert it into the clam’s出水口 from the side of the meat shell, about 1/3 of the way in. Use force to scrape off the clam’s shell-attaching muscle, then pull out the knife. Use the same method to scrape off the muscle at the other end, open the clam shell, and the clam meat can be taken out intact.

Clams are inherently rich in flavor, so never add monosodium glutamate when cooking and avoid adding too much salt to prevent the loss of flavor. The intestinal tract in clams is not suitable for consumption.