[original Yellow Clams] Coup for Removing Shellfish and Seafood!

There are many ways to make clams, but I personally think that this is the original method, so that the taste buds can fully feel the umami of the clams. When I went to Dandong last time, I ate yellow clams made in this way by the Yalu River. I am not too interested in seafood, and I am hooked on this soup after just a bite. It's super fresh! I thought it was the secret of the method, and I found out after inquiring about it. It was the original flavor, and it was just simple cooking. The secret is the yellow clams themselves. Only in Dandong can you eat such delicious yellow clams. This yellow clam has a fresher taste than other clams.

The scientific name of yellow clam is green willow clam. It is produced in the shallow waters of the Yellow Sea. Its shell is yellow, and its flesh is also yellow. Axe-shaped shells with dark yellow markings. Clam meat contains protein, multiple vitamins, calcium, phosphorus, iron, selenium and other nutrients needed by the human body; it also contains a small amount of cobalt that has a good effect on maintaining the body's hematopoietic function and restoring the liver, and its nutritional value is quite high. The sea area near the East Port of Dandong is rich in nutrients, so the yellow clams grown here are bigger and fatter than other places, taste more delicious, and have more nutrients.

There were fresh, live yellow clams on the market a few days ago, so I bought some and I plan to try this delicious yellow clams too. Although it is said that the cooking is simple, it is the original deliciousness of the ingredients. But this method still requires some tricks. For example, if you go to the sand, fresh shellfish and seafood will have sand. And this yellow clam is no exception, and it seems there are more. I found several methods, tried one of them, and the effect was good. Of course, this method is only useful for fresh and live shellfish. For those who have "hanged up", they can only clean it with a little hand!

Ingredients: 500g yellow clams, appropriate amount of salt, appropriate amount of green onion.
practice:
1. Put the yellow clams in a basin, add clean water, put a little salt, put in a kitchen knife or other iron products, I put a spoon, soaked for half a day and then washed it.
2. Spit out the sandy clams, put them in a medium pot, add water to cover the clams, and add appropriate amount of salt.
3. When the clams are cooked, turn off the heat, and the soup has turned milky white.
4. Peel off the shell of the clams. (If you are worried about the sand, you can manually rinse it in the original soup.)
5. Put the sand-free clams into a bowl. At this time, the original soup should settle down.
6. Pour the precipitated original soup slowly into a bowl, without the soup bottom, so as not to pour sand into it. Sprinkle some chopped green onions on top. "