Introduction and eating guide of hairy clams

Speaking of hairy clams, many people may be a little unfamiliar with them, but in coastal areas of my country, it is a very common and delicious seafood! Hairy clams are not only delicious, but also nutritious, and are a delicacy that cannot be missed.

Basic characteristics of hairy clams

Hairy clams, scientifically known as Anadara kagoshimensis, belong to the genus Anadara of the family Anadara, and are mainly distributed in coastal areas of northern and southern my country, Japan, the Korean Peninsula, Vietnam and other places. The shell of hairy clams has fine hairs, which is the origin of its name. Their appearance is a bit like flower clams.

Differences between hairy clams and blood clams

At first glance, hairy clams and blood clams may look similar, but a closer look reveals many differences. Blood clams have wider and deeper lines and are more rounded, while hairy clams have denser and shallower lines and are relatively smaller. The most obvious difference is the shell, which is smooth and white, while hairy clams have fine hairs and remain black after washing. In addition, the meat and juice of blood clams are bright red, and the price is higher than that of hairy clams.

Delicious way to cook hairy clams

Speaking of how to cook hairy clams, it is simple yet delicious. Soak them in boiling water for 8 seconds, which can not only keep the hairy clams fresh, but also ensure the safety of eating. Remember to use a coin or special tool to pry open the hairy clams, which is not only convenient but also safe. Another way is to stir-fry hairy clams with scallions and ginger, which is simple and fast. Just put the hairy clams into the pot, add scallion and ginger shreds to stir-fry, and then stir-fry over high heat for a few seconds. The fresh and fragrant aroma will definitely whet your appetite! Of course, if you like bibimbap, hairy clam bibimbap is also a great choice. The combination of rice and hairy clams is simply irresistible.