Normal death of clams can be eaten, just eat the flavor is not fresh, bad taste.

1, the clam is a common shellfish on the market, widely distributed in the north and south of China's sea area, it grows quickly, short breeding cycle, adaptability (wide temperature, wide salt, wide distribution), long survival time out of the water, it is a kind of shellfish suitable for artificial high-density farming, is one of China's four major shellfish farming. It can be used for cooking.

2, clams are a seasonal seafood, buy home, it is best to cook immediately, do not put outside for a long time, so as not to deteriorate clams. When shopping for ingredients, the freshness of the food is very important, especially when buying seafood, be sure to look before you buy.

3, the nutritional value of clams

(1) Clam meat contains sugar, protein, fat, nicotinic acid, inorganic salts, vitamins A, B1, B2. Clam shells contain calcium carbonate, calcium phosphate, magnesium silicate, iodine and bromine salts.

(2) The calcium content of clams is quite prominent among seafood. A 100-gram clam, for example, contains 130 milligrams of calcium, which is not comparable to dairy products, but is still a good source of calcium.

(3) Clams are also rich in vitamin B12, which is related to blood metabolism, and those who are deficient in it may develop pernicious anemia, especially after gastric surgery, where the absorption rate of B12 is poorer, and can consume more clams.