Clams, also known as miscellaneous clams; commonly known as clams in the south, clams in Liaoning, clams in Shandong. Shell small and thin, long ovoid, widely distributed in China's northern and southern sea areas; rapid growth, short breeding cycle, adaptability (wide temperature, wide salt, wide distribution), long survival time away from the water, is a kind of artificial high-density breeding of excellent shellfish, is now one of China's four major aquaculture shellfish. Clam meat flavor, nutrient-rich, high protein content, the composition of amino acid species and a reasonable ratio; low fat content, high unsaturated fatty acids, easy to be digested and absorbed by the human body. As rich in calcium, magnesium, iron, zinc and other essential trace elements, as well as a variety of vitamins and medicinal ingredients, can be used as human nutrition, green food, favored by consumers. Clam quality is delicate, not durable cooking, the most easy to stir-fry, steaming and blanching soup. During the World Cup, to dish spicy fried clams, green onion popping clams or cold mussels, squid rolls; coupled with a cold fresh beer; really happy like God! However, when we eat, we will find some clams with their shells closed; so, Q:? Answer: Many people who see clams without open shells take it for granted that they are dead before cooking - this is actually a wrong view: the main reason is that the ligaments and muscles that control the opening and closing of the shells of the clams have problems, and they can't be contracted when exposed to heat; they are not dead. The clam's ability to open and close its shell freely is due to a special body structure. Shells open by the ligaments that connect the two shells; shells close by two cylindrical shell-closing muscles - one at the front and one at the back, also known as the meat column. The meat column of the scallop is the dried scallop sold in stores. When the muscles contract, the columns become longer, pulling the two shells together, and the shells open. After the clam meat is cooked, the closed-shell muscle loses its function of contraction, so the shells open.