Whether or not you need to blanch fried clams is mainly based on personal preference. Stir-fried clams usually do not need to blanch, blanching will affect the tender taste of clams. General clams soaked in salt water to make it spit sand and then cleaned, can be used for cooking. Stir-fried clams belong to the Cantonese or Fujian cuisine, its ingredients are cooking wine, ginger, green onion, pepper, soy sauce and so on.

Do you need to blanch stir-fried clams

Clams are generally referred to as Philippine curtain clams, which are slightly oval in shape, with a broad, brown, oval-arched body that extends almost halfway to the rear edge. With its rapid growth, short culture cycle and strong adaptability, the clam is an excellent shellfish suitable for artificial high-density culture.

The meat of the clam is tasty and nutritious, rich in protein, amino acids, vitamins, trace elements and so on. Low fat content, high unsaturated fatty acids, easy to be digested and absorbed by the body, favored by consumers.