This is a hairy clam, not a blood clam. Don't put this kind of clam in the refrigerator, and you can't store it for more than 1 day. You can cook it, peel out the meat and just refrigerate it. These clams are good with spinach and cabbage, not in soup or stir-fry.

Processing and cooking is very simple, add a small amount of water to the pot, high heat to boil, and then pour the cleaned clams into the pot, slowly stirring with a spatula, do not cover the pot, to the water is slightly boiling, you will find that the clams are slightly open, then you turn off the heat, with a slotted spoon to fish out the clams on it.

Pay attention to this kind of clams can not be too much heat, otherwise it will become small, but also very difficult to chew.