1, if you just bought it, put it in strong salt water and let it spit out the sand by itself ~ usually 2 to 3 hours! Be careful to put them in a dark corner!

2. Put them all in a pot! Then add a little vegetable oil to the water! The part of the water covered by vegetable oil is cut off from the air, and the shellfish will feel the lack of oxygen in the water! It will stick its body out to breathe! This achieves the cleaning effect! Change the water more often if you want it to be cleaner! Add vegetable oil! Attention! Just add the right amount of vegetable oil. Don't add too much! Otherwise they won't be able to breathe in there and will easily suffocate and die!

Expanded Information

1, Morphological Characteristics

The shell is medium to large, nearly ovoid in shape. Shell height 19.1mm, shell length 21.1mm, shell width 13.3mm. shell hard and thin. The top of the shell is not obvious, located near the center of the shell. The top of the shell is less obvious, located near the center of the shell, and the front and back ends are curved. The surface of the shell is yellow or yellowish brown. The growth lines on the shell surface are fine and dense. The lower edge of the ring-walking muscle scar is dark purple. The main teeth of the right and left shells are 3 each, the anterior and posterior lateral teeth of the right shell are 2 each, and the anterior and posterior lateral teeth of the left shell are 1 each.

2. Nutritional value

(1) Because of the abundant nutrients in the sea near Donggang in Dandong, China, the yellow clams produced here are bigger, fatter, more flavorful and more nutritious than those in other places. Dried clams, dried clam meat.

(2) Its meat is delicious, and the nutritional characteristics of clams are high protein, high trace elements, high iron, high calcium, and less fat. Modern research: muscle and viscera containing lutein, lutein esters, β-carotene, butyric acid, isobutyric acid, trimethylamine, clams sterol, alkaline phosphatase, vitamin B12, cerebrosides, palmitic acid, sphingomyelin sulfate, xylose and so on.

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