Normally dead clams can be eaten, but they just don’t taste fresh and have a bad texture.

1. Clam is a common shellfish on the market, widely distributed in the northern and southern sea areas of China. It grows rapidly, has a short breeding cycle, and has strong adaptability (wide temperature, wide salt, wide distribution). It has a long survival time out of water and is an excellent shellfish suitable for artificial high-density culture. It is one of the four major cultured shellfish in China. Edible for cooking.

2. Clam is a kind of seasonal seafood. After buying it home, it is best to cook it immediately. Do not leave it outside for a long time to prevent the clam from deteriorating. When purchasing ingredients, the freshness of the food is very important, especially when buying seafood, you must be sure before buying.

3. Nutritional value of clams

(1) Clam meat contains sugar, protein, fat, niacin, inorganic salts, and vitamins A, B1, and B2. Clam shell contains calcium carbonate, calcium phosphate, magnesium silicate, iodine and bromide salts.

(2) The calcium content of clams is quite outstanding among seafood. Taking a clam weighing 100 grams as an example, the calcium content is 130 mg. Although it cannot be compared with dairy products, it is still a good source of calcium.

(3) Clam is also rich in vitamin B12. B12 is related to blood metabolism. People who are deficient may develop pernicious anemia, especially patients after gastric surgery. The absorption rate of B12 is poor, so you can eat more clams.