Binzhou Clams

Binzhou Clams

　　Binzhou is one of China’s top three clam-producing regions.

　　Clams belong to the Veneridae family in the phylum Mollusca. Fresh clam meat is rich in protein, contains minimal fat, and is packed with various vitamins and trace elements. Clams are highly nutritious. Whether pan-fried, stir-fried, boiled, or braised, they offer delicious flavors. Just a small amount of clam meat added to soup can significantly enhance its taste. Clam meat has the effect of nourishing yin and promoting diuresis. Clam powder, when combined with heat-clearing and detoxifying herbs such as indigo naturalis and baical skullcap root (Scutellaria baicalensis), and made into traditional Chinese medicine tablets, can be used to treat chronic bronchitis and asthma. Clam powder can also be ground with borneol and alum to make an external application for treating otitis media. When mixed with seaweed, sea snail, and cuttlefish bone to form Si Hai Shu Yu Wan (Four Seas Relief Pill), it is effective in treating thyroid cancer and has shown certain therapeutic results. Currently, chemical extracts from clam tissue have been found to strongly inhibit Staphylococcus bacteria. An extract from clams—Bao Ling III—when administered to animals infected with leukemia virus, has been shown to extend the average survival period of the affected animals. Clams are also known by other names such as flower clam, yellow clam, and sea clam. Other shellfish with similar medicinal properties include green clam, littleneck clam, variegated clam, and Japanese cockle. Though these clams vary in name and color, their functions are quite similar. Nowadays, Binzhou clams, renowned as the “best delicacy under heaven,” are refined using advanced scientific technology and are popular as health supplements that nourish yin, invigorate yang, combat aging, and help regulate human immunity in both directions.