"Rice-ripened snails and wheat-ripened clams", it is reasonable to say that clams are the fattest in autumn when wheat is ripe. However, just after the Spring Festival, clams appear on stage and frequently appear in people's sight.

I turned a blind eye to the clams in the food market; When the circle of friends came out, I sneaked a few eyes and didn't comment; Xiaohong entertained guests, bought clam meat, fried it with leeks, put it on the turntable, and appeared frequently in front of me. I couldn't even look at it. My friends around me regard the clams as delicious food, and they also urge me to taste them while eating, which makes me laugh and cry. I am really happy in my heart, and there is no room in my stomach!

I like the clam because I often saw and tasted it when I was a child. It was one of the cheapest meat dishes in my childhood. In the water town in the south of the Yangtze River, the river is densely covered. If you dunk in the river with a net bag a few times casually, there will be endless snails, mussels and even shrimps. In autumn and winter, in order to accumulate fertilizer, farmers bring boats and boats of river mud, scoop them into the mire, drag them into ditches, and spill them in the wheat fields one after another ... There are also a large number of snail mites in the river mud. When the river mud is not precipitated, they are wrapped in it, and one after another, they emerge and walk around on it, leaving traces. It's very convenient to catch snails and clams. As long as you grasp the uplift or follow the trajectory of action, you can always gain countless things. After returning home, keep it in clear water for a few days, remove the mud and water, wash the dirt from the shell, boil it in water, add salt, sprinkle a handful of shallots or garlic sprouts when you bring it out, and then scoop up a spoonful of lard. The clam soup is appetizing.

In my childhood, I saw a lot of clams and ate a lot, so I don't feel like a rarity. With the gradual improvement of living standards, clams are eaten less. Eat again, incredibly gastrointestinal discomfort, dull pain in the abdomen, frustrating.

In fact, the clam is a good thing, which is extremely rare in Japan. After fishing, Chinese people export it to other countries to earn foreign exchange. There is a white clam lake in the town next to my hometown, which is rich in white clam seeds. Its appearance is white and its meat is plump, and it is often shipped out, becoming a channel to earn money.

With the rapid development of transportation, mainlanders can also taste fresh seafood, and shellfish seafood has become a new favorite. In contrast, the clams in the freshwater river are unknown. After entering the kitchen and boiling in water, the clams are left behind. Those who appear on the restaurant table belong to a few lucky people, and most of them are drowned in the river, or used as feed for breeding fish.

At home, clams can be stir-fried, boiled in soup, or fried with leeks after meat, depending on personal preference. "Take two or three pounds of meat from the clams, and filter the original soup. Dice half a catty of bamboo shoots and bacon, half a catty of tender leeks and ten pieces of venetian blinds. Add three tablespoons of lard to the hot pot, stir-fry diced bamboo shoots, add the original soup, clams, louvers and salt, boil the wine, add leeks, simmer and open the lid, drop sesame oil and pepper, and serve. " Zhu Minghuai, who lives in Taiwan Province, wrote about clam in Hometown Flavor, saying that "Jiangsu Wujiang clam broth" is the burning method of a large family and a real homesickness. When I read this passage, I found that there are many ingredients and cooking methods are very particular. I can be sure that this bowl of clam broth is absolutely delicious. Mr. Zhu once ate it and was impressed. Later, he couldn't eat it, so he hid it in his heart and became homesick.

Because of my childhood, I also like clams. Unfortunately, I have a poor spleen and stomach, so I have to stand back three feet and watch others taste them from a distance, leaving a series of water.

In recent years, there has been no sign of clams on the dining table at home. Occasionally, I told my husband that his words were a little sour, as if I had deprived him of his love for clams. So, one evening, when he came home from work, I magically brought out a bowl of clam soup with green garlic sprouts, which excited him for a long time.

It seems that men's stomachs are also fragile and easy to satisfy.

Finally, advise friends with good spleen and stomach to eat more clams. It is said that it is rich in mineral elements such as protein and calcium and phosphorus.