Fèngyáng Shook Clams

Fèngyáng Shook Clams

　　"Fèngyáng Shook Clams" is one of the traditional famous dishes of Zhejiang. Clams are mollusks with thick, hard shells that are light brown in color and have a tile-like appearance, hence they are also called "tile-shell clams." The inner part is white with serrated edges. The meat is delicious, and the shells can be used medicinally. There are about ten types of clams produced along China's coasts, among which Fèngyáng Shook Clams are the most renowned. The characteristics of Fèngyáng Shook Clams are: large size and high water content, making them suitable for quickly blanching in boiling water.

This dish is prepared according to the characteristics of the clams by briefly scalding them in boiling water. The finished dish features tender, smooth meat with a fresh and delicious taste, making it a seasonal delicacy around the Spring Festival.

Ingredients: 1 pound 3 ounces (approximately 760 grams) of clams.

Seasonings: an appropriate amount of pepper, Shaoxing wine, soy sauce, and others.

Cooking Method: Tang Dynasty tribute Fèng Clams

1. Place the clams in clear water and scrub them with a bamboo brush until the shells turn white.

2. Briefly blanch the clams in boiling water. When the shells begin to open, quickly remove them.

3. Remove half of the shell from the blanched clams, arrange them on a plate, add seasonings, and drizzle with sesame oil to serve.