Method 1: Add more salt to the water, put in the fresh clams, and then put them into the refrigerator freezer together with the container, so that you can ensure that they are still fresh overnight. It should be noted that the density should not be too high, otherwise the clams will die due to insufficient oxygen. It is not suitable to keep for too long, the meat will shrink.

Method 2: the container slightly with a little water, can ensure that the wet can be, and then put the white clams, covered with a wet paper towel or a wet towel, into the refrigerator, to often look at the towel or paper towel has to keep wet.

Method 3: Put the white clams into a plastic bag or plastic bag, and twist the bag tightly, use a fork to fork a few air holes in the bag and then put it into a container and put it into the refrigerator.

Clam meat, as well as shellfish mollusks, contains a serum cholesterol-lowering effect of the daiquiri 7-cholesterol and 24-methylene cholesterol, which both inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol unique role in the body so that cholesterol down. They are more potent than the commonly used cholesterol-lowering drug, glutathione.