Pronunciation: Clam gé lì

The source is the meat of the four-cornered clam or other various clams of the Clamidae family. Produced in the coastal areas of my country.

Related medicinal materials clam powder

How to eat

1. Flame clams

Mix high-quality white wine and red wine to soak the clams. Immediately light the fire, wait until the wine burns down, and the clams are already cooked. With the help of ginger juice, Japanese sauce

oil, and spicy sauce, it is even more mouth-watering.

2. Hibiscus clams

Operation: Wash the clams, boil the water and boil it for a while, pick it up and take out the meat; beat the egg white into a paste and put it in to boil Boil the water for a while, pick it up and put them into clam shells respectively. Then put the clam meat on top of the hibiscus and cover it with the glass gravy. Serve.

3. Lazy Clam

Method: Peel the loofah and cut into thick strips, add salt and mix well; place 4 loofah strips, 2 clams and a little on a piece of aluminum foil After shredding the ginger, pour some wine; fold it into a rectangular bag, put it in the oven, and bake at high power for 10 minutes.

4. Asparagus and Clam Meat

Method: Slice the peppers, blanch the clams, and take out the clam meat; cut the asparagus into sections and blanch them, then add boiling water to rinse; stir-fry the asparagus first, then Add the clam meat and stir-fry together. Finally, add the seasonings and chili and stir-fry evenly.

5. How to make Longjing clam soup

After boiling Longjing water, filter out the clear tea soup; boil another half pot of water and add clams and shredded ginger. After the clams open, pour in the tea soup, mix and bring to a boil.

6. Clam noodle soup

Crush the garlic and blanch the cabbage until fragrant; sauté the garlic with two tablespoons of oil, add the clams, pour wine and soy sauce, sprinkle with 2 tablespoons of water, and stir-fry over high heat Mix, cover the pot and simmer until the clams open, put down the remaining seasonings and mix well, take out the clams, add clear soup or water to the pot, bring to a boil, add salt to taste and turn off the heat; the thin noodles are cooked and transferred to a noodle bowl , add the seasoned clear soup, place the fried sea melon seeds on the noodles, top with the cabbage and serve.

7. Steamed clams with wine

Put the wine and clams into the pot together, cover and cook over high heat, take out the clams after opening, and take out the meat; wash the cauliflower, cut it, and boil it in salt water Then take it out, cook the mixed sauce and cool it, add the cauliflower; mix the sauce and the clam meat cooking sauce and cook it over high heat. After boiling, add the water-soluble starch, mix evenly, make a filling, pour it and heat it, and then serve it. Plate, add stuffing and cauliflower and garnish with grapefruit.

8. Sauna clams

Sauna clams can be cooked or air-cooked depending on the container. Cooking means to heat a glass pot or a clay pot, then fry N number of pebbles to a certain temperature and put them into the pot. Pour the clams and wine on the stones; the steps of air cooking are similar.

9. Clams in tomato sauce

Saute a little oil and minced green onion until fragrant, add clams, stir-fry briefly, add tomato paste, add water, appropriate amount of salt, cover and cook over high heat for about 1 minute , serve out.

10. Clams and kidney bean noodles

Wash and cook the clams, and remove the meat. Cut the kidney beans into cubes. Add peanut oil to the pot. After the oil boils, sauté the onion, ginger and garlic. Pour the kidney beans and diced meat into the pot and stir-fry until cooked. Add water and clam soup. After the pot is boiled, add the clam meat and stir the eggs into egg droplets. , add a little salt, MSG and sesame oil, pour into the cooked noodles bowl and serve.

11. Scrambled eggs with fresh clams

Cook the meat from the cooked clams, cut the leeks into sections, open the eggs, add them to the clam meat, add an appropriate amount of salt, and then add a little clam soup , mix well. Heat the oil in the pot, pour the ingredients into the pot, stir-fry until they form lumps, and serve on a plate. (Provided by: Su Jianhua) 12. Spicy clams

After heating the peanut oil, add Sichuan peppercorns, dried pepper segments, ginger cubes, and garlic cubes. After sauteing until fragrant, add a small amount of water, pour in soy sauce, bring to a boil, and set aside. Add salt, add clams, stir-fry until all clams open, add coriander, MSG, and remove from the pan. (Provided by: Liu Xiaoxia) 13. Roast clams in a large vat

Put red-hot charcoal in a large porcelain vat, put the washed clams into a small iron pot, and hang the iron pot on the vat Smoked and grilled, the grilled clams are extremely delicious without any seasoning. (Provided by: Tanklixiang Barbecue Restaurant)

14. Baked clams with egg yolk

First, turn the yolks of top-quality salted duck eggs into oil, roll the clams in the hot oil, and then add Bake in egg butter for some time.

Baked clams with egg yolk are the best clam dish, but the cooking process is very complicated, especially the selection of salted duck eggs. (Provided by: Taste Xuan)

15. Clam rice dumplings

Jia Qingzhai did not originally have clam rice dumplings, but the shrewd boss soon discovered Qingdao people’s persistent preference for clams. After much exploration, clam rice dumplings were finally invented and sold exclusively in the Qingdao market. (Provider: Jia Qing Zhai)

16. Microwave beer clams

Pour the beer into a bowl with foam and quickly cover the clams; heat it in the microwave for 4-5 minutes Can.

17. Scrambled eggs with clams and green peppers

Preparation method: Peel the clams raw and put the meat and juice in the meat into a bowl. Beat the eggs and add salt and mix well. Cut the bell peppers into shreds, add them to the clam meat together with the egg liquid, and stir. Heat oil in the pot until it is 80% hot, add onion and ginger and stir-fry until fragrant. Add the clam meat into the pot and stir-fry until cooked. (Provided by: Zhuang Qianqian)

18. Clam and potato cakes

Add the washed clam meat to shredded potatoes and mix it with the batter to make clam and potato cakes.

19. Fried clam meat. Coat the washed clam meat with starch and egg paste, fry them one by one until golden brown.

20. Clam and persimmon soup

Add tomatoes and eggs to the washed clam meat to make a delicious clam and persimmon soup. Add a little sesame oil to the soup to make it taste better.

Ingredients: 100 grams of food contains 10.8 grams of protein, 1.6 grams of fat, 4.6 grams of carbohydrates, 37 mg of calcium, 82 mg of phosphorus, 14.2 mg of iron, and 0.03 mg of thiamine. , riboflavin 0.15 mg, niacin 1.7 mg.

The nature and flavor are salty and cold. Enters the stomach meridian.

Effects Nourishing yin, diuresis and phlegm, softening and dispersing stagnation. Used for galls, hemorrhoids, edema, phlegm, etc.

It should be avoided by those with yang deficiency constitution and those with spleen and stomach deficiency, abdominal pain and diarrhea.

Qingdao’s unique seafood is clams.

The Chinese name for clam is variegated clam. Near Qingdao, it is mainly produced in Jiaozhou Bay. It inhabits the muddy beach seabed below the middle and lower areas of the intertidal zone, and is most produced below the dry tide line. The depth of its habitat in the sand is generally no more than twice its body length. On every first and fifteenth day of the lunar calendar, after low tide, people often go to the beach to dig for this seafood to satisfy their cravings. For mass production, clam dredging boats are used to collect clams in deep water.

Clams are not only delicious, but also nutritious, making them a high-quality and low-priced seafood. Its meat is extremely delicious and is known as "the most delicious in the world" and "the best of all flavors". There is also a saying among Jiangsu people that "if you eat clam meat, all flavors will fail". It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids, taurine and other ingredients. It is a low-calorie, high-protein food that can prevent and treat chronic diseases in middle-aged and elderly people.

Clams taste salty and cold, and have the functions of nourishing yin and moisturizing, diuresis and swelling, and softening and dispersing stagnation. "Compendium of Materia Medica" records: "The nature of clams is moisturizing and helps body fluids, so it can moisten the five internal organs, quench thirst, and appetizer. Salty can enter the blood and soften hardness, so blood clots and old habits in housewives are caused by cold and heat." Now except this In addition to this traditional usage, clam tissue is also chemically extracted, and the extract is called clamin. Animal experiments have proven that clams have inhibitory and alleviating effects on sarcoma and ascites tumors in mice.

Modern medicine believes that stewing clam meat and eating it three times a day can cure diabetes; regular consumption of clam meat and leeks can treat thirst, dry cough, upset, and hot palms and soles caused by yin deficiency. . Regular consumption of clams is also effective in treating goiter, jaundice, poor urination, and abdominal distension.

("Compendium of Materia Medica")

Synonyms are Chuchao ("Dictionary of Zoology"), sand clam and sand clam ("Quanzhou Materia Medica").

Animal form of four-cornered clam

2 shells, thick and slightly square. 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 swells, and contracts sharply forward, backward and near the ventral edge, causing the front and rear edges to become more or less rib-shaped, and the small moon surface and the carpal surface are heart-shaped. The growth patterns on the shell surface are obviously thick and form uneven concentric ring patterns. The shell has a shell, with a white or lavender top and a yellowish-brown color near the ventral surface. There is often a very narrow black ring on the ventral edge. The inside of the shell is grayish white. The hinge is wide.

The left shell has one bifurcated main tooth; the right shell has two main teeth arranged in a figure-eight shape; the side teeth are well developed and all are in the shape of flakes. The outer ligament is small and light yellow, and the inner ligament is extremely developed and yellowish brown. The mantle mark is clear, close to the ventral edge, the mantle sinus is not very deep, and the end is blunt and rounded. The anterior adductor muscle scar is slightly smaller and oval in shape, while the posterior adductor muscle scar is slightly larger and nearly square-shaped. The edge of the mantle is double-layered, with small branched tentacles on the inner edge. The water pipe is yellowish white in color and has tentacles at the end. The feet are well developed, flattened on the sides, and axe-shaped.

It lives in shallow sea mud beaches and is distributed along the coasts of my country.

The powder (clam snail powder) made from the shells of this animal is also used for medicinal purposes. Please refer to this article for details.

Collection can be captured throughout the year.

Chemical composition: Every 100 grams of food contains 80 grams of water, 10.8 grams of protein, 1.6 grams of fat, 4.6 grams of carbohydrates, 3 grams of ash, 37 mg of calcium, 82 mg of phosphorus; 14.2 mg of iron, and 400 vitamins A International units, thiamine 0.03 mg, riboflavin 0.15 mg, niacin 1.7 mg; each kilogram of dried clams contains 2400 micrograms of iodine. The food contains 5 mg of ascorbic acid per 100 grams.

Salty and cold in nature and flavor.

①"Jiayou Materia Medica": "Cold, non-toxic."

②"Daily Materia Medica": "Salty, cold, non-toxic."

Meridians tropism "Compendium of Materia Medica": "Enter the Foot Yangming Meridian."

Its main functions are nourishing yin, diuresis, resolving phlegm, and softening hardness. Treats thirst, edema, phlegm accumulation, ringworm, galls, collapse, vaginal discharge, and hemorrhoids.

① "Compendium of Materia Medica": "Boiled to sober up."

② "Jiayou Materia Medica": "Moisturizes the five internal organs, relieves thirst, appetite, relieves alcohol poisoning, and treats the elderly If the disease is caused by cold or heat, or blood clots in women, cook and eat it. ④ "Compendium of Materia Medica": "Eliminating edema, diuresis, resolving phlegm, treating vaginal collapse, galls, and five hemorrhoids."

⑤ "Quanzhou Materia Medica": "It mainly treats jaundice, difficulty in urination, abdominal distension, and other hemorrhoids." Pour. "

Usage and dosage. Oral administration: Cook.

Famous experts commented in "Compendium of Materia Medica": "The nature of clams is moisturizing and helps body fluids, so it can moisten the five internal organs, quench thirst, and appetizer. Salty can enter the blood and soften hardness, so it is good for housewives with blood clots and old habits. "

English name clam

Nutritional analysis

1. Clams have high protein, high trace elements, high iron, high calcium, and low fat nutrition. Features;

2. Clam meat contains delta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique ability to inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol.

3. People often have a refreshing and pleasant feeling after eating clams and shellfish, which is undoubtedly beneficial to relieve some troublesome symptoms.

Relevant groups

The general population can eat it

1. People with high cholesterol, high blood lipids, goiter, bronchitis, stomach problems and other diseases It is especially suitable for people;

2. People with chronic diseases should eat with caution, and those with weak spleen and stomach should not eat too much.

Foods that are incompatible with each other

Clams should not be eaten with snails, oranges, and celery.

Production Instructions

Clams and other shellfish are rich in umami flavor. Do not add MSG when cooking, and it is not advisable to add too much salt to avoid losing the umami flavor. It is best to soak the clams in water one day in advance to spit out the soil.

Remarks

1. Do not eat undercooked shellfish to avoid being infected with diseases such as hepatitis;

2. Mud intestines in shellfish should not be eaten;

3. When purchasing clams, you can pick them up and tap them. If there is a "bang bang" sound, the clam is dead; on the contrary, if there is a crisper "gurgling" sound, the clam is alive. .

Nutritional content of clams per 100g

Energy 62 kcal Protein 10g

Fat 1.1g Carbohydrate 2.8g

Cholesterol 156 mg Vitamin A21 mcg

Thiamine 0.01 mg Riboflavin 0.13 mg

Niacin 1.5 mg Vitamin E2.41 mg

Calcium 133 mg Phosphorus 128 mg

Potassium 140 mg Sodium 425.7 mg

Magnesium 78 mg Iron 10.9 mg

Zinc 2.38 mg Selenium 54.31 micrograms

Copper 0.11 mg Manganese 0.44 mg