The clam, also known as the flower clam, is a common type of seafood in the market. It is widely consumed due to its high nutritional value and was even offered as tribute to the emperor in the Tang Dynasty. The clam meat is extremely delicious, low in fat, and has a high nutritional value, making it easy for the human body to absorb. It is suitable for everyone, especially those with bronchitis or stomach problems. Let’s take a look at the preparation methods of clams!

Method one: Stir-fried clams with ginger and scallion

Materials:

Ingredients: 1 jin of clams, 1 slice of ginger, 1 stalk of scallion, 5 cloves of garlic, 1/2 liang of mint, 1 branch of red pepper. Seasonings: 2 teaspoons of soy sauce, 3 teaspoons of soy sauce paste, 1/2 teaspoon of ground pepper, 1 teaspoon of rice wine, 3 tablespoons of salad oil.

Method:

1. Soak the clams in saltwater for half a day to let them expel the sand.

2. Mince scallions, ginger, garlic, and slice the red pepper into diamond shapes.

3. Heat oil in a pan, sauté scallions, ginger, garlic, and red pepper, then add the clams and stir-fry slightly. Cover the pot for 30 seconds, add the seasoning, and remove from heat when the clams open their shells.

Method two: Stir-fried clams with chili paste

Ingredients:

Ingredients: 600g clams, 2 cloves of garlic, 10g Jin Bu Huan, 1 red pepper, 2 tablespoons of cooking oil. Seasonings: 1 tablespoon of chili paste, 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of coconut milk.

Method:

(1) Slice the red pepper; mince the garlic.

(2) Soak the clams in water for 30 minutes, slightly open the shells with a small knife, and then blanch them in boiling water.

(3) Heat the pan with vegetable oil, add red pepper slices and minced garlic, then stir in chili paste, fish sauce, oyster sauce, and sugar. Add the clams, pour in a little water, and stir-fry until the clams are fully cooked.

(4) Then, add Jin Bu Huan and coconut milk and stir-fry until fully cooked.

The clam is first slightly opened on both sides with a small knife, making it easier for the seasoning to penetrate into the clam during quick stir-frying.