The difference between clams and clams

Clams are a kind of aquatic product. Clams and clams are quite similar. Many people confuse these two kinds of seafood. In fact, they are two completely different aquatic products with obvious differences. Clams are actually a kind of small clams. They get their name because they look very much like the sunflower seeds we usually eat. The name of clams is flower clams, which are molluscs and are slightly longer than clams.

The difference between clams and clams

Clams are small clams with a grayish-white surface and a slightly flesh-red color. They are only 2 cm long and look like fingernails. They are a famous small aquatic product in Cixi, Zhejiang. It grows in mud and reproduces in large numbers in March and August every year. Generally, there are more fried clams with scallion oil and spicy sauce, which is a good dish to go with wine.

Clams (which really look like cracked melon seeds) are much smaller than clams, and their shells are light pink.

Flower clams, also known as flower clams, are called mango snails in Hainan. A mollusk, about 3 cm long, with an oval shell, light brown and purple edges. Lives on the shallow seabed.

The shell of the flower clams is long and thin, and is oblong. The shell surface is yellow-brown or light purple, covered with irregular purple Bowen-shaped patterns, and is often covered with a layer of shiny shell, with fine and dense concentric growth lines. The shell is white or slightly purple, and the mantle sinus is curved into a shallow

Clams are small white clams, about the size and shape of pumpkin seeds. They are a small aquatic product that grows on coastal mudflats and gets their name from their pumpkin seed-like shape. Clams are a famous marine specialty of Cixi City, mostly produced in mudflats with frequent tides. Clams are named because of their shape and size which resemble melon seeds. Their scientific name is Clam, also known as "Rainbow Clam" and "Flat Clam". Clams reproduce in October. In Guangdong and Guangxi, sea cucumber seeds are called clams or clams; people in Weihai call it cone'er or Weihai silver'erza; in Chaoshan area, it is called big-headed clams. When clams are caught, they often contain mud and sand, so they need to be soaked in light salt water for half a day. After the clams have spit out all the mud and sand, they should be washed and set aside.

How to make clams

When clams are caught, they often contain mud and sand, so they need to be soaked in light salt water for half a day. After the clams have spit out all the mud and sand, they should be washed and set aside. After draining all the water, add a small amount of cooking oil to the pot, stir-fry over high heat, add a little chopped green onion, ginger slices, salt or soy sauce, and stir-fry until the thin shell of the clams pops open, then you can serve it in a bowl. The meat is tender and delicious, and is a great dish to go with wine.

First, soak the clams in salt water to remove the mud and sand, then heat the wok and add oil. When hot, pour in the clams, stir-fry, add mashed garlic, minced ginger, soy sauce, rice wine, MSG, chopped green onion, and a little water, stir-fry evenly and remove from the pan. This dish requires high oil temperature and fast cooking to make the meat fresher and more tender.