Clam shells

Last updated 2026-11-12 — The back edge of the clam shell is triangular, while the ventral edge is round, with both valves being of equal size. The shell surface is inflated, smooth, and covered with a layer of yellowish-brown, glossy, lacquer-like periostracum. Smaller individuals often display rich and varied shell patterns, whereas larger ones tend to have more consistent markings. These clams typically inhabit the intertidal zones near estuaries and the sandy or muddy shallows of shallow seas. Clam meat is delicate and delicious, with a protein content of 13.9%. Aside from being eaten cooked, it can also be dried or canned. It also holds significant medicinal value, offering benefits such as clearing heat and dampness, resolving phlegm, and dispersing nodules. It has been shown to markedly inhibit liver cancer and is also effective against asthma, chronic bronchitis, goiter, and lymphatic tuberculosis. Consuming clams is believed to nourish internal organs, quench thirst, strengthen the spleen and stomach, treat red eyes, and increase lactation, making them highly popular among diners both in China and abroad. Ancient medicine held that eating clams could treat malignant sores, and modern research suggests that extracts from the clam's soft tissue and digestive diverticula can inhibit cancer cells. Clams are also one of the important shellfish species contributing to export earnings. The coastal areas of Lanshan District boast abundant clam resources, with over ten thousand acres of suitable intertidal flats for clam farming. In 1992, the Rizhao fisheries department successfully cultivated clam seedlings, laying the foundation for large-scale clam breeding and enhancement.