1. Different types. The scientific name of Shabai clam is four-cornered clam. It is a common bottom-dwelling economic shellfish along the coast of my country. Its meat is fine, delicious and nutritious. Clams: Clams, including clams, clams, clams, and many other varieties. The nutritional characteristics of clams are high in protein, high in trace elements, high in iron, high in calcium, and low in fat.

2. Different appearance. Shabai: The shell is thick and slightly square. The two shells are extremely expanded. The top of the shell is prominent, located slightly in front of the center of the dorsal edge, and the tip is bent forward. The shell has an outer skin with a white top. Young individuals are lavender, and the near ventral edge is yellowish brown. There is often a very narrow edge on the ventral edge. Clams: 2 shells, thick and slightly square in shape. The shell is 36-48 mm long, 34-46 mm high, and the width is about 4/5 of the height. The left and right shells are equal. The top of the shell is slightly bent forward, located in the middle of the dorsal edge of the shell and slightly forward. The middle part of the shell surface expands, and the front, back and near ventral edges shrink sharply, causing the front and rear edges to become more or less rib-shaped, and the small moon surface and _ surface are heart-shaped.

3. Different nutritional components. White clam: per 100 grams of fresh meat contains 10.8 grams of protein, 1.16 grams of fat, 4.6 grams of carbohydrates, 37 mg of calcium, 82 mg of phosphorus, 14.2 mg of iron, 400 international units of vitamin A, and thiamine Phosphate 0·03 mg, coxanthin 0·15 mg, nicotinic acid 1·7 mg. Clams: Clam meat is rich in nutritional value. Each 100 grams of clam meat contains 10 grams of protein, 1.2 grams of fat, 2.5 grams of carbohydrates, as well as various minerals and vitamins such as iodine, calcium, phosphorus, iron, etc. Clam shells contain calcium carbonate, calcium phosphate, magnesium silicate, iodine, bromide salts, etc.