Clams, narrow and long like fingers, a Western tongue, the beauty of the words. --- Ninghai County Chronicle
The ancients always liked to associate food and beauty, and also used "Xi Shi tongue" to describe the beauty of clams. The history of eating clams in China is long, at least as far back as the Song Dynasty, and it is also mentioned in the "Chronicle of Customs and Soils" during the Song Jiading period: "Fishing is the industry." In the distance, it waded into the sea and caught big fish; near it, it collected clams, clams, oysters, and snails for self-sufficiency."
"Clams" belong to the mollusk phylum, according to the appearance of our usual consumption of clams can be divided into slender and straight bamboo clams and short and thick round hair clams, that is, bamboo clams and clams.
Bamboo clams
Hanging
We have introduced the cockroach in previous issues
Ingredients | Spring light just the clams are fat, rolling in the mud in a circle of "Xi Shi tongue"
The protagonist of this article is the bamboo clams mainly distributed in Japan, South Korea and the southeast coastal area of China.
Bamboo clams, also known as clams king, because the two shells are hugged into a bamboo barrel and named, however, bamboo clams are also divided into long bamboo clams and large bamboo clams according to different shapes, as the name suggests, long bamboo clams long, large bamboo clams are large!
Long bamboo clams
Also known as straight bamboo clams, saber shells or clams, it is similar in appearance to large bamboo clams, but the shape is more slender, the length can reach about 15 cm, and the length is about 6-7 times the height, the shell texture is thin and brittle, the surface is smooth yellow-brown or light reddish brown, the leading edge is straight, and the rear end is rounded.
Large bamboo clams
Also known as the big sabre, the shell is about 12 cm long and similar in appearance to the long bamboo clam, the difference being that the shell is wider.
Bamboo clams are usually sold in bundles, so that transportation is convenient and not easy to damage the shell due to mutual squeezing, there is a word in Fuzhou dialect called "clams", used to describe a very crowded look, like a bamboo clams bundled together one by one, and later there is a dish called "clams", that is, the clams are placed vertically in the stew cup, until they are full, put a little ginger slice in the gap, pour old wine, simmer on the steamer and simmer to enjoy.
This method can retain the original taste of the clams, and because it is tightly inserted in the stew cup, the moisture of the clams is not easy to lose, the meat quality will not become old, and the clams stewed with the aroma of old wine are very good.
Love to dig holes to live, but also love to spray water clams
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Although clams are different in species, their habits are similar, and they prefer to inhabit the low salinity of the sea near the estuary or in the inland bay mudflats, and are also distributed in shallow sea sedimentary seas with a depth of 20 to 50 cm. The incubation depth of clams varies with the seasons, with lighter summers and deeper winters, and five or six times the body length in winter.
Clams like to dig holes in the sediment to live, and maintain an upright posture to bury most of their bodies in the sediment, the reason why they can bury themselves in the sediment to survive, because at the top of the shell there are two well-developed outlet pipes and inlet pipes, can be exchanged with the outside world, these two water pipes have a particularly important role, the water pipe is used to ingest food and seawater, the water pipe is used to discharge residue and sewage.
Some netizens took pictures of clams digging holes and spitting water at the beach
Although clams are soft and juicy, they can be particularly cruel to themselves in order to protect themselves, and when encountering dangerous situations, they even prefer to choose to cut themselves out and into the water pipe to quickly hide their bodies in the mud and sand to survive.
Digging clams is a technical job
Nowadays, most of the clams on the market are artificially farmed, and clams are stocked between February and April every year, and clams are divided into one-year clams, two-year clams and three-year clams according to the length of breeding time.
Artificially farmed clams mostly use large-scale sand washing methods, and for seaside clams, people have a more special method - with salt.
On the low tide tidal flats, use a shovel to gently shovel a layer of sand, you will find a hole the size of a soybean, at this time, just need to sprinkle some salt on it, there will be seawater gushing out, and then, the clams under the sediment will come out because they can't stand the high salinity, you only need to grab it to catch it, skilled fishermen can even dig up to ten pounds of clams during a tide period with this method.
On the north American coast on the other side of the ocean, people also love to prey on clams, they usually use clam digging tools, the shape is similar to the Luoyang shovel used in China's archaeology, and after the clams are found, they are shoveled together with sediment.
The clams they caught were different from ours, which inhabited the eastern shore of the Pacific Ocean with more wide and rounded shells called Pacific bamboo clams.
Delicious bamboo clams, how to eat?
The bamboo clam meat is white and plump, the shellfish meat is firm and tough, and when boiled, it can reveal a slight sweetness, and its methods are also rich and diverse. Although the bamboo clam has a shell, but the shell is very thin, so thin that it cannot be eaten by sucking and eating, and the open bamboo clam can confidently take the meat without pressure.
New World - Medieval Kitchen
Address: Shanghai Hongkou District Huangpu Road No. 199 Shanghai Bund Maoyue Hotel on the first floor
Fragrant glutinous rice steamed bamboo clam king is a delicacy from the New World - Chinese kitchen Du Caiqing master, spray soft sticky rice, meet the sweet and fat clams, glutinous rice with bacon, sausage, ham and other broken cubes, and red meat meat fresh, and steamed original bamboo clams aquatic flavor fresh intertwined, there is a faint lotus leaf fragrance at the bottom.
Another dish of shallot oil bamboo clams, existing on the hidden menu of the restaurant, and the fragrant glutinous rice steamed bamboo clam king is the same, the chef chooses the white and fat bamboo clam king, leaving only the clams, and then marinating the clams with accessories, steaming it, leaving its juice, and finally drizzling with fragrant freshly fried shallot oil, in an almost "luxurious" way, presenting the ultimate deliciousness and crispness.
East Lai House
Address: Jing'an District, Shanghai Yuyuan Road No. 68 Crystal Pin 4th Floor
Dong Lai food house is mainly Based on Shandong cuisine, where you can eat very authentic Jiaodong seafood, the original bamboo clam is also a high-order rate dish in the restaurant, the soup is only seasoned with salt, supplemented by seaweed, coriander and frangipani, the original flavor of the bamboo clams is expressed just right.
Unbridled jiu
Address: No. 49, Lane 1984, Nanjing West Road, Jing'an District, Shanghai
Wanton Food Jiu is a private dish hidden in the alley near Jing'an Temple, lotus sticky rice bamboo clams are a signature dish of the restaurant, the aroma of lotus leaves slowly penetrates into the clams during the steaming process, and then accompanied by sticky sticky rice, with drum oil to freshen, very provocative to the taste buds.
Bamboo clams are delicious, so no matter how you make them, boiled bamboo clams, clams are fresh and crispy, the soup is rich, steamed or grilled to eat, the aroma is overflowing and tempting, accompanied by the breeze of this season, it is really beautiful.
Dried clams are dried clams, bright in color and full of flavor, and it is also particularly exciting to stew a pot of nourishing health soup.
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Source: Olive Pictorial Cuisine