Spinach Mixed Clams

Name: Spinach Mixed Clams
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Clam; 250g spinach; Some Soy sauce; Some Seafood vinegar; 2 drops Pepper oil; Some horseradish

by Pomegranate tree 2008

4.9 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

2

The hairy clams are full of flavour, and with spinach, the nutrition is more comprehensive, and this spinach mixed with the hairy clams is simpler and more flexible. "

Ingredients

Spinach Mixed Clams

1. Wash the hairy clams

2. Wash spinach

3. You don't need to add water when cooking the hairy clams. About 3 minutes after boiling, you can get out of the pot when you see the mouth open.

4. About 3 minutes after boiling, you can get out of the pot when you open your mouth.

5. Get all the meat out

6. Blanch the spinach and pull it with cold water to remove excess water.

7. Cut it horizontally and vertically with a knife a few times to turn it into small pieces, so it’s easy to chew,

8. Prepare all the seasonings, start to adjust the juice, increase the amount according to personal taste

9. Pour the adjusted juice on top, mix well with chopsticks, and then serve.

Tips:
Pay attention to the heat when the hairy clams are boiled. If the fire is too big, it will not chew, and the fire will be too low and it is unhygienic.