Mixed clams

I searched the Internet and found that there are great differences in terms of different places for shellfish food. What we call clams here is a shellfish food that lives in fresh water. It is called "Nuiyang" in Fuzhou dialect, and "Huangxi" in Shanghai people. The best clams in Fuzhou come from the upper reaches of the Min River. When I was a child, the food on the table was not so abundant. Clams costing a few cents a pound were the main dish of ordinary people.
Clams are cold in nature. In the past, elderly people in Fuzhou often used clams and ginger slices to make a big bowl of soup for children to drink. It is said to have the effect of calming the liver and protecting the liver. There are many ways to use clams. Mixing clams is a relatively common practice. The most authentic thing is to only burn the clams until they open a small mouth and then mix them cold. At this time, the clams are ripe and raw, and the taste is the most delicious. Experts who eat this kind of clams don't use their hands and their tongues to scoop up a spoonful of clams and stuff them all into their mouths. After a while, I saw "poof, poof, poof" clams flying out one by one, and the meat naturally swallowed. However, the current environment is not like before. For safety reasons, it is better to scalm it a little and eat it more safely when the shell is fully opened.