The best time to steam clams is 5 minutes. Steaming clams in a pressure cooker takes the shortest time, and the pot can be cooked in 5 minutes. Steaming clams in a steamer or rice cooker takes 8 minutes. In order not to affect the taste of clams, the sediment in the stomach of the clams needs to be drained before steaming. The fastest way to clean it is to put a kitchen knife in the water or add cooking oil. Clam clams should not be steamed for too long, otherwise the meat will easily become old. Clam contains protein, multivitamins and calcium, phosphorus, iron and selenium, nutrients needed by the human body. The trace amount of cobalt contained in the clam meat has a good effect on maintaining the body's hematopoietic function and restoring liver energy. The clam meat tastes sweet, salty and Cold in nature, it enters the stomach meridian and can clear away heat, diuresis, detoxify, and cure thirst, jaundice, athlete's foot, boils and carbuncles, and dietary poisoning.