White Clams

Name: White Clams
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g White clam; 5g ginger; 10g Green onions; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon Cooking Wine

by Butterfly sl

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The scientific name of white clam is four-cornered clam. The meat is delicate and delicious and rich in nutrition. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine. It is a low-calorie, high-protein, ideal food for the prevention and treatment of chronic diseases of middle-aged and elderly people. The clam tastes salty and cold, has the functions of nourishing yin and moisturizing dryness, diuresis and swelling, softening and relieving lumps, can moisturize the five internal organs, quench thirst, and appetite.

Ingredients

1000g White Clam
5g Ginger
10g Green Onions
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Cooking Wine

White Clams

1. Wash white clams to control moisture

2. Pick out individual white clams that can't be closed by themselves and throw them away

3. Sliced green onions and ginger

4. Raise the frying pan and saute the scallions

5. Put an appropriate amount of water in the pot, add cooking wine and salt to a boil over high heat

6. Add white clams

7. Add freshly ground pepper

8. Cook until the white clams are all open, turn off the heat, and sprinkle a little chopped green onion.

Tips:
1. The white clams must be fresh and live. If they are eaten dead, they may be poisoned.
2. If you buy white clams with a lot of sand, you can buy them and put them in salt water, and put ironware in the water to speed up the sand removal.