Clams are a very delicious seafood. This type of seafood has a very high yield and is easy to catch, making it one of the most common seafood ingredients on people’s tables. There are also many tricks to eating clams, such as clam soup, braised clams, and so on, which are classic cooking methods. Below, I will introduce the method of making clam congee, hoping everyone will understand.

1. Clean the clams, add some salt to the water to make them spit out the sand, and then wash them several times.

2. Wash the fragrant rice or regular rice and soak it for about half an hour.

3. Place the washed rice in the pot, bring it to a boil over high heat, then reduce the heat to a low simmer to cook into congee.

4. Stir the congee frequently while cooking to prevent it from sticking to the pot.

5. When the rice congee is almost cooked and becomes thick, add a spoon of oil, such as corn oil or sunflower seed oil, which has a lighter flavor.

6. Cut the winter vegetables into pieces and mix them into the rice congee, stirring well.

7. Soak the mushrooms or cut fresh mushrooms into small pieces and add them to the rice congee.

8. Add the clams and cook until they open their shells.

9. Add bok choy, or you can add other greens if you don’t like bok choy.

10. After the greens are cooked, add the fried garlic paste, which I have pre-fried and placed in a container. It is very convenient to take it out when needed.

11. Serve and enjoy.

Method two:

1. Soak the dried kelp and dried clams in warm water for about 5 minutes, wash them clean, then cut the kelp into strips and the dried clams into small pieces. Mince the ginger.

2. Wash the rice, and then cook it with shredded kelp, clams, and minced ginger with water.

3. After the congee is cooked, you can add salt, sesame oil, pepper, and chopped green onions according to your taste.

Tip:

1. The clam must be cleaned thoroughly, as there is a lot of sand inside, and if it is not cleaned properly, the taste is very poor;