Eat the meat inside the clam shell, woolly clams, also known as hemp clams, mollusks phylum Bivalvia (Bivalvia) invertebrates. Living in the Inner Bay shallow sea low tide line down to the depth of more than ten meters in the mud and sand bottom, especially in the freshwater outflow near the estuary, to 4-8 meters mostly.

The practice is as follows:

Spinach with hairy clams:

Flavor: Tasty, refreshing and delicious, the main ingredients: 250 grams of hairy clams, 250 grams of spinach, 1 small piece of ginger, 4 cloves of garlic Seasoning: 2 tsp sesame oil, 1 tsp balsamic vinegar, 1 tsp refined salt, 1/2 tsp monosodium glutamate.

1: Boil the clams and remove the meat, rinse the ginger and garlic and chop;

2: Blanch the spinach, drain and cut into pieces;

3: Mix the clams, spinach, salt, vinegar, MSG, sesame oil, ginger and garlic, and serve on a plate.

Sauce burst cockles:

1, buy back the cockles into the salt water to soak for two hours, spit out the sediment, rinse clean and then fished out standby;

2, black bean sauce with the right amount of water, ginger slices, green and red pepper slices standby;

3, the pot of oil seventy percent heat, add ginger slices stir-fried, and then put into the diluted black bean sauce a little bit of frying, put green and red pepper slices and Arkshell, then pour a little cooking wine, stir fry until completely open.