Boiled clams

1

If the clams have just gone out to sea, there will be a lot of sand. If you buy them back in the morning, you will have to add clear water and add some salt to let it spit out the sand before you can make them again. Otherwise, it will be very shabby. We usually go to buy it in the afternoon and have already vomited the sand. We can do it after we come back and wash it with clean water.

2

Because clams are cool in nature, you can add some onions and ginger to remove the cold when making them. If you want to eat the original flavor, you'd better not put any other ingredients in it!

3

Cool the pan and put the spring onions and ginger on the bottom of the pan. If you put it on top of the clams, it will have no effect.

4

Put the washed clams into a pot filled with onions and ginger and fire. Although it is boiled clams, you must not release water at this time, because the clams themselves will produce a lot of water when boiling, and it is not compatible with adding salt and other seasonings. The seafood itself has a certain salinity.

5

A lot of water will come out of the pan after five minutes of fire. After the water is boiled, you can turn off the heat and leave the pot as long as the clams in the pot have their mouths open. The cooking time is basically only five minutes. If the time is too long, the clams will become very old and not tender.

6

This is the prepared clams. If you like the original flavor, you can just move your mouth. Our restaurants here usually serve it with a hot sauce or horseradish mixed with old vinegar. I personally still like this delicious and original clams.

1 The pot I use to cook clams is an ordinary stir-fried spoon, so the clams don't need to add water, and they won't paste the bottom. If you are using an induction cooker, it is best to use a little water when using an ordinary steamer. Otherwise, the induction cooker heats up quickly, and the bottom of the clams may be burnt after a long time to control the water. Especially when making scallops like this. 2 Shellfish can also be steamed directly on the drawer. The dishes made will not contain soup, and the taste of the dishes is very delicious.