[roasted sand clam] - the most original way of clam

[roasted sand clam] - the most original way of clam

Introduction:

"Meretrix meretrix is a kind of clam that lives in the sediment of shallow sea. The shell is large, slightly triangular and thin. The top of the shell is located in the middle of the shell, slightly in front of it. The abdomen is round. The surface of the shell has a yellowish brown shiny skin, and the top is lavender. The growth lines are fine and obvious. The inner surface of the shell is lavender and the top of the shell is dark. It lives in the subtidal zone and the fine sand beach of shallow sea. Sand clam, as the name suggests, can be understood from the name, the biggest characteristic of this clam is that it contains a lot of sand. Many people don't like to eat this clam and think it's poor. In fact, there is a secret for sand clams to spit out the sand in their stomachs. The bought sand clams are mixed with water and salt to form sea water with appropriate salinity, and then drop a few drops of sesame oil, and then soak the sand clams in water without stirring. For half a day, there is no sand mud in their stomachs. The processed clams are very delicious. My favorite way is to steam or roast them. Without any extra seasoning, they can be roasted or steamed directly, so as to retain the original flavor of clam meat. A plate of brown clams with a slightly open mouth and a fresh smell. The soup is milky white and the meat is very delicate. When eating it, scoop the milky white soup with clam shell. The taste is very delicious. It really answers the sentence "after eating clam meat, all flavors will fail!"

Production steps:

Materials required:

Clam: 1000g

Chives: right amount

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: salty and fresh