How to clean clams?

Clams are very common seafood. They are not only nutritious, but also have very delicious meat. When cooking clams, they must be cleaned thoroughly. If they are not cleaned thoroughly, they will not only taste bad, but also have a sandy taste, which affects the fresh taste of the clams. Many people do not know how to clean clams, so what are the methods of cleaning clams? Here's how to clean clams.

How to clean clams

Step 1: Select fresh clams and wash them several times with clean water until the water is no longer turbid. Then, mix the salt water with the ratio of ten pounds of water to four ounces of salt. You can use table salt, but sea salt is better. You can ask the vendor for some.

Step 2: After the salt grains are completely dissolved, pour in the clams, making sure the water covers the clams. Then add a few drops of cooking oil to the water and stir with chopsticks. After half an hour, the clams will stick out their tongues and spray water everywhere. After about 2 hours, the mud and sand in the clams' bodies will be spit out completely, and you can safely use them to cook delicious food. Of course, if you have time, the longer the soaking time, the better the effect, but it should not exceed one day, otherwise the clams will become thin.

Step 3: Take out the clams that have spit out the mud and sand, rinse them with clean water and you can cook.

The clams cleaned in this way are still quite clean. Friends who like to eat them can clean them in this way.

How to clean clam meat most cleanly:

If you buy clam meat, how should you clean it? The method is also very simple.

First, boil the clam meat in boiling water, then rub the clam meat repeatedly with your hands using the boiled water. After repeating this process several times, the mud and sand in the clam meat will sink to the bottom. Finally, take out the clam meat and rinse it with clean water before eating. In addition, you can also put the shelled clam meat into clean water, add one or two spoons of salt, stir in one direction, and then rinse with clean water.

If you are worried that the clam meat you bought has not been completely free of sand and mud, you can also remove the "sand bags" in the clam meat. It's easy to identify, it's the black thing in the meat, just pick it off.

The nutritional characteristics of clam meat are high protein, high trace elements, high iron and low fat. It is a food with great therapeutic and health value.

Flavor:

It is cold in nature and salty in taste.

Nutritional Information:

Clam meat contains carbohydrates, protein, fat, niacin, inorganic salts, and vitamins A, B1, and B2. Clam shells contain calcium carbonate, calcium phosphate, magnesium silicate, iodine and bromide salts.

The calcium content of clams is quite prominent among seafood. Taking 100 grams of clams as an example, the calcium content is 130 mg. Although it cannot be compared with dairy products, it is also a good source of calcium.

Clams are also rich in vitamin B12. B12 is related to blood metabolism. Those who are deficient may suffer from pernicious anemia, especially those who have undergone gastric surgery. The absorption rate of B12 is poor, so you can consume more clams.

Effects and functions:

Clams have the effects of stimulating appetite, resolving phlegm and promoting diuresis, reducing swelling and stopping bleeding, and can be used to treat jaundice, edema and other diseases. Clams also have the effect of preventing cardiovascular disease. The taurine contained in clams can excrete excess cholesterol in the blood, prevent arteriosclerosis, and strengthen liver function. Its rich iron content can prevent anemia and make your face rosy. Clams are rich in copper, which helps the fetal nerve development and is beneficial to both pregnant women and fetuses. Clams have health-promoting and therapeutic effects on people with cholesterol, hyperlipidemia, and those suffering from goiter, bronchitis, stomach problems and other diseases.