The oil clam is called the oil clam because of its smooth and oily shell texture, and its meat is tasty and nutritious, which is an important economic edible shellfish. And often have to eat shellfish friends should find that the oil clam and the clam this two are similar, many people are not distinguishable. So where is the origin of the oil clam? What is the difference between oil clams and clams? A together to understand it.

Where are the oil clams?

The origin of the oil clam is still widely distributed, in China, Fujian, Guangdong, Guangxi, Hainan and other coastal areas have the distribution of the oil clam. And foreign countries like Indonesia, Malaysia, Thailand and other places can also see the body of the oil clam.

What is the difference between the oil clam and the clam?

1, varieties

Oil clams, also known as clams, there are many varieties of clams, clams, Xixi Tongue and so on.

2, appearance

The shell of the clam is ovoid, thick and full, the surface color is commonly grayish yellow and dark brown, and the shell surface has a fine line, but also the distribution of irregular patterns or spots; the appearance of the oil clam is relatively easy to identify, the shell is thin, but hard, the shell surface is oily, and the surface of the surface is densely covered with light brown or dark brown The surface is densely covered with light brown or dark brown net-like fine lines.

3, price

The price of oil clams and clams is relatively disparate, generally more expensive oil clams, clams are cheaper.

4, taste

The difference in price is mostly reflected in the taste, flower ha meat fat and chewy, while the oil clams are more delicious. But the nutritional value of the two is largely the same.

How to make oil clams?

The easiest way is to steam them, which retains the original sweetness and flavor of the oil clams and is very tasty. The practice is as follows:

1, prepare the oil clams, green onions, ginger and other ingredients.

2, the oil clams into the water to clean, and then add some salt soak for a while, so that it fully spit sand.

3, washed oil clams to the plate, add a few slices of ginger, scallion, pour appropriate amount of cooking wine, salt.

4, start a pot of boiling water, water boiling will be put on the oil clams steamed, high heat steaming 5 minutes.

5, when the oil clams have been all open mouth, use chopsticks to pick up the ginger and scallion, and then sprinkle some chopped green onion can be out of the pot.

Overall, oil clams and clams are still relatively good to distinguish, just from the shell color can be identified. However, as a kind of clam, its practice and eating method are similar, but there are differences in taste.