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What is the difference between white clam and flower clam?

Published: 2024-11-21 Author: mysheen
Last Updated: 2024/11/21, White clam seed and flower clam seed are two common edible shellfish, so what is the difference between white clam seed and flower clam seed? 1. The difference between the white clam and the flower clam the shell of the white clam is strong and thick, slightly tetragonal, the two shells are extremely inflated, and the top of the shell is protruding, while the shell is thin and thin.

White clam seed and flower clam seed are two common edible shellfish, so what is the difference between white clam seed and flower clam seed?

I. the difference between the white clam and the flower clam

The shell of the white clam is strong and thick, slightly tetragonal, the two shells are extremely expanded and the top of the shell is prominent, while the shell of the clam is thin and brittle, with a wide oval shape, the surface of the shell is light brownish purple, with black stripes, and the inner surface of the shell is purple. It can be distinguished according to the different characteristics of their shells.

Second, the basic introduction of Baijianzi

Baijianzi, a member of the clam family, is a common benthic economic shellfish along the coast of China, which is mainly distributed in the Bohai Sea of Yingkou, Liaoning Province and the East China Sea of Dandong.

Clam meat contains protein, vitamins, calcium, phosphorus, iron, selenium and other nutrients needed by the human body, as well as trace cobalt, which has a good effect on maintaining human hematopoiesis and restoring liver function.

The clam can be harvested when it grows to about 3 centimeters. Except for the breeding period, it can be harvested and captured at other times.

3. Basic introduction of Clematis chinensis

The flower clam is a kind of animal of the genus Corbicula of the clam family. The more common practice is to stir-fry the clam with spicy flowers.

The specific methods are as follows: soak the clams in light salt water for 2 hours, spit out the sand, wash the clams, drain the water and set aside, slice the spring onions with ginger, cut the dry red wine chili peppers into sections, start the oil pan, when the oil is warm, saute the pepper, dry red wine chili and spring onions and ginger, stir-fry the clams over high fire, when the clams open slightly, cook in the cooking wine, light soy sauce and a little sugar, stir-fry the clams over high heat until all the clams open, sprinkle the chopped onions into the pan.

 
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