​What are the ways to cook clams?

There are actually different ways to cook clams, and different cooking methods require different ingredients and steps. For example, the casserole noodles with clams and the stir-fried clams with ginger and scallions introduced below are both common methods.

1. Clay pot stuffed clams

Ingredients: 1 pound of clams, 1 pound of Shandong cabbage, 1 teaspoon of salt, 2 tablespoons of salad oil, 6 pieces of minced meat, 2 eggs, 1 teaspoon of ginger juice, 1/2 teaspoon of salt.

Preparation: 1. Spit out the sand from the clams and cut them with a knife without separating them.

2.Mix the seasonings and stuff them into the clams.

3. Cut Shandong cabbage into palm-sized pieces, add salt and stir-fry until soft in boiling oil, put into a casserole, add clams and simmer over low heat for about 15 minutes.

2. Stir-fried clams with ginger and scallions

Ingredients: 1 catties of clams

Ingredients: Shredded ginger, scallions, shredded red pepper, black bean curd, soy sauce, cornstarch

Method: Put water in a pot and bring it to a boil, then pour in the clams, and pick them up when their shells open, and set aside...

Heat oil in a wok, add fermented black beans and shredded peppers and stir-fry until fragrant.

Pour in the clams, stir-fry for a few times, then add in the scallions and shredded ginger.

Finally, add soy sauce, thicken with cornstarch sauce, and serve.

3. Flame Clam

Ingredients: clams, white wine, red wine, ginger juice, Japanese soy sauce, spicy sauce

Preparation: Flame clams are a variation of sauna clams. They taste more brutal, but from the diners' perspective they can maximize the atmosphere on the table. High-proof liquor and red wine are blended together to intoxicate the clams, which are then ignited. When the wine burns out, the clams are already cooked through. Paired with ginger juice, Japanese soy sauce, and spicy sauce, they are even more mouth-watering.

4. Hibiscus clam

Ingredients: clams, egg white. Seasoning: salt, MSG, rice wine, and water chestnut powder.

Method: 1. Wash the clams, blanch them in boiling water, remove the clams and take out the meat.

2. Beat the egg white into a paste, blanch it in boiling water, scoop it out and put it into clam shells respectively. Then put the clam meat on top of the hibiscus and add glass starch.