Closed Clams

Closed Clams

　　In the subconscious of most people, clams that have been stir-fried must be open; those that remain closed are undoubtedly dead. However, the clams stir-fried by the people of Jun’an are closed, and when eaten, they taste even sweeter and more authentic.

　　About twenty years ago, a group of villagers living by the sea in Xingcha Township were chatting one day, and their conversation drifted to the topic of how to stir-fry clams without them opening. Each person took a few clams and examined them closely. Eventually, a man named Apeng noticed that each clam seemed to have two root-like structures at the bottom. He surmised that the reason clams open when cooked is due to the contraction of these two roots, which causes the clam to gape. If these two roots were removed, the stir-fried clams might remain closed. The group immediately put this idea into practice on the spot, and sure enough, the clams treated this way stayed closed when cooked, tasting even sweeter and more flavorful. This discovery quickly spread nearby, and residents from surrounding towns came from far and wide to try these unique closed clams, all praising their tender, sweet flesh.

　　Source: Jun’an Town Government Website