Blood Clams

Blood Clams

　　Some say that the vast majority of people who travel to Chaozhou are foodies, because they come for the reputation of “Chaozhou cuisine.” Indeed, the variety of delicious dishes in Chaozhou is so rich that you could feast non-stop for days and nights and still not try them all. The people of Chaozhou have unique insights and craftsmanship when it comes to food — from exquisite dishes to street snacks, all of which are mouthwatering.

　　　　Signature Chaozhou Dish: Blanched Blood Clams

　　Blood clams (also known as ark shells), also called quahogs, red clams, hairy clams, mud clams, or flower clams, are a type of shellfish that live in tidal flats. They are mainly produced in Zhejiang, Jiangsu, Shandong, Guangdong, Liaoning, and other regions. Their shells are fan-shaped or triangular, with the left and right shells being the same shape or the left slightly larger than the right. They measure 2.5–8 cm in length and 2–6 cm in width. The back of the shell is raised, with dozens of straight ridges resembling roof tiles radiating from the top to the edges. These ridges are distinct, alternating in grey-brown and white. The inner surface of the shell is milky white and smooth, with corresponding indentations along the ribbed edges that form protruding serrations. The shell is hard and can be cracked; the interior is white. It has no strong odor and a mild taste. The best specimens are neat, clean, free of residual meat, and free of sand or dirt.

　　　　According to Compendium of Materia Medica, blood clams (ark shells) “have a sweet taste and warm nature. Besides enriching the blood, they can also nourish the five internal organs, strengthen the stomach, clear heat and resolve phlegm, relieve acid pain, and treat symptoms such as phlegm-heat cough, chest and rib pain, and blood-streaked phlegm.”

　　　　In Chaozhou, blood clams are typically blanched in boiling water for just a few seconds before eating. Since opening the shell reveals a blood-like secretion, they are called blood clams.

　　　　Ingredients for Blanched Blood Clams: blood clams, fresh ginger, vinegar

　　　　Method:

　　　　1. Rinse fresh blood clams thoroughly with a soft brush and drain the water;

　　　　2. Boil water in a pot. Once boiling, use a strainer to place the blood clams into the boiling water and blanch for 8–10 seconds before removing;

　　　　3. Finely chop fresh ginger, mix with aged vinegar to make a dipping sauce, and serve the shelled clams with the sauce.