The black color in clam meat is: mud in the sea or excrement of clams, internal organs of clams, and excrement of clams if it smells bad. Meretrix meretrix (little seafood) is small in size, so the organs gather, and the internal organs, stomach and excreta can basically be regarded as piled together, so it is impossible to separate them. Because clams are too small to open easily, there will always be a lot of fine sand to take away. Fine sand is harmful to gastric mucosa, and excrement also contains bacteria. This truth is just like animal manure can be put in the ground as fertilizer, and eating too much can also have disadvantages. There may be sediment residue inside and outside the clam shell, which will affect the taste if it is not cleaned. If you eat sediment when drinking mustard soup, you will definitely feel uncomfortable, so wash the clams before cooking.
How to remove the black things from fresh clams: We put fresh clams in water, add some edible salt and a few drops of sesame oil, and soak them in water for about two hours, so that Gree can spit out the sand in his body. When the time is up, rinse it twice with clear water, put water in the pot and soak the clams in the pot. Until every clam opens its mouth, turns off the fire and removes the floating foam. Then take it out and clean it with clean water.
Then one by one, he peeled off its shell and put the clam meat in it. Take it out gently. Then take out the black intestines like shrimp lines in the prawns. Or like brown or dark oranges, take them out and wash them with water. After cleaning, dry it, put it in a fresh-keeping bag, freeze it, and then take it out for use when cooking soup or stir-frying.