Clams are a very adaptable shellfish food with high nutritional value and delicious flavor. When you buy clams, you must remember to choose live clams, so that the more fresh and delicious. This time, we will recommend a few clams of delicious practices, tasty and delicious so you can not stop, very popular with the family favorite.

(1) soy sauce fried clams

Instruments: clams, soy sauce, green bell pepper, red bell pepper, ginger and garlic, cooking wine

Practice: 1. clams washed with salt water soaked for 30 minutes; ginger washed and peeled and sliced; garlic washed and peeled and sliced; green bell pepper and red bell pepper washed and removed the head of the seed, cut into rhombus-shaped slices;

2. in a bowl of water, plus corn starch Mix well to make gravy for use.

3. hot pot of oil, until the oil is hot into the chopped garlic, ginger, small fire incense, into the clams into the medium heat stir fry, pour the wine, stir fry until the clam shells all open.

4. Put soybean paste, stir fry color, put in the cut green bell pepper, put in the red bell pepper; pour in gravy, stir fry until the soup thick can be.

(2) parsley clams

Ingredients: clams, parsley, peppercorns, green onions, soy sauce, rice vinegar, monosodium glutamate, sesame oil

Practice: 1. Remove the roots of the parsley, wash it with water, cut it lengthways into small segments, and then cut it into julienne strips.

2. Net pot set on the fire, put the water and a little salt to boil into the parsley silk blanching until cooked, fish out, cool, drain.

3. Clams brush clean, into the boiling water pot blanch down to the opening, remove the clams, into the cold water over the cool.

4. Remove the clams, peel off the shell, remove the clam meat, remove impurities, wrap with a clean cloth and clutch the water.

5. Peppercorns, chopped scallions, placed in a small bowl, plus soy sauce, salt, rice vinegar, monosodium glutamate, sesame oil, mix well into the flavor sauce.

6. Clam meat and parsley in a container, pour the flavor sauce, when serving, mix well, plate on the table that is completed

(3) stir-fried spicy clams

Ingredients: clams, green onions, ginger and garlic, peppercorns, dried chili peppers, soy sauce, green onions, mace, pepper, chili sauce

Practice: 1, buy clams soak in water for 5 minutes, rinse repeatedly for 2, 3 times; boil a pot of water, put the drained clams, blanch to open shell

2, skim the water above the foam and fish out the blanched clams; another pot, a little oil, put the shallots burst incense

3, put pepper, pepper, chili, stir fry flavor; put the drained clams stir fry to 3 minutes

4, put the soy sauce quickly stir fry, if you see a little bit of dryness can be appropriate to put a little bit of water, stir fry 2 minutes out of the pot

4, put the soy sauce fast, if you see a little bit of dryness, you can put a little bit of water. Stir fry for 2 minutes out of the pan

(4) white scorched clams

Instruments: clams; ginger; soy sauce; cooking wine; balsamic vinegar;

Practice: 1. clams into lightly salted water soaked for more than 2 hours, spit out all the sediment, with a small brush to the clams to scrub clean, drained

2. ginger, wash, peeled, ginger skin retained cut into ginger rice, ginger rice, soy sauce and balsamic vinegar into the sauce, stirring evenly into the sauce

3. pot into the amount of water, add cooking wine and ginger peel, into the cleaned clams

4. high heat to boil, cook until the opening immediately removed, cooked clams can be dipped into the juice to eat

(5) winter melon clam soup

Instruments: clams, winter melon, salt, garlic, cooking oil

Practice: 1, cleaned clams Clams into the pot, cook until open standby; winter melon peeled and cut

2, a small amount of oil in the pot, put the garlic slices stir-fried, and then put into the winter melon super to Microsoft

3, add the clams, pour into the water that does not exceed the ingredients, boil and winter melon cooked to their preferred degree of softness and hardness, seasoned with salt to the pot.

(6) scallion oil clams

Instruments: clams; red pepper; pepper; soy sauce; vegetable oil

Practice: 1. clams soaked in salt water to clean into the pot of boiling water and cook until the shell just a mouth can be fished out

2. ginger, red pepper, a large number of scallion sprinkled on the clams, and add seasoning

3. pot into the oil small fire fragrance Peppercorns and dried chili peppers, and then remove the oil

4. Pour the hot oil over the chopped scallions and mix well