It is a mollusk with a hard shell, which grows in both seawater and fresh water.

I used to eat freshwater clams. Fresh water is not called clam, but mussel or shellfish.

The main way to eat is cooking. Before eating clams, they must be kept in clean water and salted so that they can spit out the sediment in their stomachs. After washing, put it in clear water and boil it, add a little salt, or dip it directly in the adjusted seasoning. Seasonings include soy sauce, balsamic vinegar, sesame oil, garlic, onion and shredded ginger. The mussel meat is soft and tender, and there is fresh water in the abdomen. You should drink white wine when eating clams, because you should drink clam soup. Clam clam soup is fresh and unparalleled. The soup is protein-colored and has a hot air. Eating meat and soup makes people forget everything, enough to immerse themselves in the realm of food.

It is also possible to simply make soup. Wash the clams, blanch them with boiling water, unfold the shells, take out the meat, put them in a porcelain bowl and stir them with bamboo chopsticks, so that the tiny sand will emerge from the body and then precipitate. Boil the clam and its soup together, rub out tiny bumps, add onion and ginger, and cook into milk soup, which is white flour steamed bread or Melaleuca cake.

It can also be fried. Heat a pot of salad oil, put it in a clam pot, stir fry, add dried red pepper, shredded ginger, onion, pepper and salt, and serve. To eat fried clams, you need to suck the shells first, and then eat the meat. The aroma of fried clams and clams slightly older than boiled clams is tough to eat. If it is spicy, it will remove the fishy smell without losing the umami flavor.