Blood clam (xuè hān), scientific name "mud clam". Hainanese people call it blood clam, Guangfu people call it "snail clam", and people in Chaoshan area are used to call it "ark clam". Arkshell belongs to the mollusc "valve gill class", its shell shape, heart-shaped, two shells thick and bulging, left and right isomorphic, the surface of the ridge and groove, such as the tile roof ribs, there are about thirty or forty, are scattered by the shell mouth. Flesh column purple russet color, more blood, taste very fresh, the hobbyists, it is regarded as a cheap tonic, wine delicacies. It is named because its juice is like the color of blood, and it is often blackmailed as "snow ark shell" because its shell color is as white as snow. Silver arkshell belongs to the same kind of cockleshell, only the body size is different, slightly smaller than a dollar coin. In terms of taste, silver arkshells are fresher and more tender than hairy arkshells, and are also more difficult to be seasoned. Silver arkshell is a very expensive cash crop, which requires high water quality. Nowadays, many places are building ponds and diverting water for culture, which is much cleaner than hair arkshell. Silver arkshells are small and thin-shelled, but not small hairy arkshells, which have hairs on their shells, but not silver arkshells.

Ingredients: blood clam (washed), ginger

Add 2 tablespoons of soy sauce to the ginger

Add 1 tablespoon of balsamic vinegar

Mix well to make a dipping sauce

Next, pour in freshly boiled water to cover the ark shells

Then, put the lid on the ark shells and soak them for about 10 seconds

Lastly, open the lid and pour out the water

The steps to make the ark shells are simple and easy. Steps

1. Ingredients: blood clam, ginger.

2. Add some soy sauce to the ginger.

3. Add appropriate amount of balsamic vinegar.

4. Mix well to make a dipping sauce.

5. Clean the blood clam and fish it out.

6. Put it into a plastic box.

7. Pour in the boiled water to cover the blood clam.

8. Then, put the lid on and soak it for ten seconds or so.

9. Finally, open the lid and pour out the water.

10. Put it into the plate, you can enjoy it

Hot arkshells should have some experience, hot too ripe, then arkshells cracked, the meat is pale yellow and dried blood, so eat up, the original flavor is lost; if hot enough fire, then arkshells are not only difficult to lift the mortgage, but also lifted off, the meat columns sticking in the shells on both sides, eat also slightly fishy flavor. If you do it according to the following method, it is believed that the fire can be moderate: do the first arkshell wash away sediment, filtered dry in an iron pot, another boil water to the degree of "crab eyes" (i.e., bubbling sound, but not boiling), pour the boiling water into the arkshells, baked about three minutes, that is, the water is filtered off, you can take the food.

Some people like to put the cleaned arkshells into the charcoal stove one by one with chopsticks. This way of eating is naturally better than baking in water, but the procedure is quite neglected, when the shell is lifted, there is often a small piece of sand and mud attached to the side of the meat column, which should be paid attention to when eating, and gently wiped away to prevent it from being swallowed into the belly.

The shells of arkshells can be calcined and used as building materials. In addition, there is another use, that is, it can be used as a musical instrument, the thread eye of the coconut beard.

Ark shells can be calcined and used as a building material.