Bowl-braised Clams

Bowl-braised Clams

　　The scientific name of clams is Sinonovacula constricta. They belong to the phylum Mollusca, class Bivalvia, order Eulamellibranchia, and family Solenidae. Their shells are brittle and thin, elongated and flat, with a diagonal groove along the ventral edge from the umbo, hence the name "Sinonovacula."

　　Clams live in shallow seabeds of mud and sand. They have two roughly equal shells, which are brittle and rectangular in shape, often covered with a thin layer of light green skin on the surface. The clam meat is delicious and is a fairly common type of seafood.

　　Clams grow quickly, are large in size, and have tender, plump, white, and delicious flesh. Also known as "Changjie clams," when cultivated in fields they are referred to as "clam fields," which are long and narrow like middle fingers. They are also called "Xi Shi's tongue," a reference to their beauty.

　　　　Clam meat is delicious, inexpensive, and a popular type of seafood.

　　 Clam meat is rich in protein, calcium, iron, selenium, vitamin A, and other nutrients. It has a delicious taste, high nutritional value, and helps to nourish deficiencies.

　　　　Traditional Chinese medicine considers clam meat to be sweet and salty in flavor, and cold in nature. It is believed to have the effects of clearing heat and detoxifying, nourishing yin and relieving restlessness, benefiting kidneys and promoting diuresis, clearing the stomach and treating dysentery, and nourishing postpartum deficiencies. The *Jiayou Bencao* states: "Clam meat nourishes deficiencies and treats cold dysentery. When cooked and eaten, it benefits women suffering from postpartum weakness, chest congestion, and irritability caused by pathogenic heat." The *Suixiju Yingshipu* notes: "Clam meat clears the stomach, treats dysentery, relieves restlessness, and supplements postpartum deficiencies." The *Quanzhou Bencao* records: "Clam meat clears heat and detoxifies, promotes urination, and reduces edema." Clam meat can treat postpartum deficiencies, irritability with thirst, damp-heat edema, heatstroke-induced diarrhea, and difficulty in urination.

　　　　Clams are rich in iodine and selenium, making them a good health food for people with hyperthyroidism, pregnant women, and the elderly. Clams contain zinc and manganese, and regular consumption can benefit brain nutrition and improve cognitive function. Medical researchers have also found that clams can help alleviate symptoms such as dry mouth and irritability caused by radiotherapy and chemotherapy.

　　　　Clam meat, being sweet, salty, and cold in nature, is used to treat postpartum cold deficiency, irritability, and dysentery. The shells can be used to treat stomach ailments and sore throat.

　　　　There are many delicious ways to prepare clams in various cuisines. Whether steamed, boiled, stewed, braised, fried, or deep-fried, clams offer a rich and flavorful taste.

　　　　Preparing clams is simple. After harvesting them from the clam fields, wash them and let them acclimate in slightly salted clean water until they expel the sand from their bodies. Then, place them in boiling water for a short time, add chopped scallions and a little salt, and they’re ready to serve. You can also stir-fry them with dried chili peppers and cooking oil for a spicy version.

　　　　Clam meat is tender, fresh, and uniquely flavorful, making it an excellent dish to accompany alcohol. Ancient poets once wrote: “Sand shrimp, four inches long with yellow tails, their flavor surpasses Shaoyang’s best; wheat petals bloom mid-March, beauties flock to buy clam seedlings.”

　　　　Clam meat is sweet and salty in flavor, cold in nature, and associated with the heart, liver, and kidney meridians.

　　　　It has the effects of nourishing yin, clearing heat, relieving restlessness, and counteracting alcohol toxicity.

　　It is effective in treating postpartum deficiencies, irritability and thirst, damp-heat edema, dysentery, and intoxication.

　　Clams are highly nutritious. Per 100 grams of fresh edible clam meat, they contain: 88.4g water, 40 kcal calories, 167 kJ energy, 7.3g protein, 0.3g fat, 2.1g carbohydrates, 131mg cholesterol, 1.9g ash, 59μg vitamin A, 59μg retinol, 0.02μg thiamine, 0.12mg riboflavin, 1.2mg niacin, 0.59mg vitamin E (T), 0.59mg α-E, 134mg calcium, 114mg phosphorus, 140mg potassium, 175.9mg sodium, 35mg magnesium, 33.6mg iron, 2.01mg zinc, 55.14μg selenium, 0.38mg copper, 11.93mg manganese, 256mg isoleucine, 447mg leucine, 423mg lysine, 178mg sulfur-containing amino acids (T), 178mg methionine, 529mg aromatic amino acids (T), 287mg phenylalanine, 242mg tyrosine, 302mg threonine, 89mg tryptophan, 283mg valine, 460mg arginine, 101mg histidine, 607mg alanine, 653mg aspartic acid, 970mg glutamic acid, 450mg glycine, 298mg serine.