Cannot eat. The black parts are internal organs and are not edible. The hairy cockles need to be thoroughly cleaned before eating. You can put the hairy cockles into water dissolved with sea salt, put chopsticks into the water to separate the hairy cockles from the bottom of the basin, then add a few drops of sesame oil and wait for about 2-3 hours. You can spit out all the sediment.
Methods for treating hairy clams: There is a lot of sediment in hairy cockles. You can soak them in light salt water for 1 hour, then wash them with clean water 3-5 times to rinse the sediment out of the shell. Bring the water to a boil and cook the clams in the boiling water for 10-15 minutes. Remove the clam when it opens, boil the water in the clam, clarify the sediment, and keep it for later use. Peel the cooked clams from their shells and remove their internal organs. Rinse each remaining clam meat with the water used to cook the clams. Finally, put all the clams into the water where the clams were boiled and wash them again.
How to make clam dumplings: Chop the cleaned cooked clams into fine pieces, chop 1 pound of leeks, and put them into the chopped clams. Add 1 tbsp light soy sauce, 1 tbsp seafood soy sauce, 1 tbsp oyster sauce, a small amount of MSG, 1 tsp pepper powder, and a small amount of salt to the filling. Place all the seasonings on the chopped cockles, not on the leeks, as this will prevent the leeks from becoming watery. Before making dumplings, put half a bowl of cooked soybean oil and mix the fillings and seasonings evenly. Then make the dumplings immediately so that the leeks are not easy to get out of the water. Wrap and cook the dumplings.
How to make cold clams and spinach: Wash and process the clams, wash and blanch the spinach, then pull it out with cold water to remove excess water, cut it horizontally and vertically with a knife several times, and cut it into small segments. Prepare all the seasonings and start making the sauce, adjusting the amount according to personal taste. Place cooked clams and spinach on a plate and toss with seasonings.