When Are Clams at Their Fattest? This Is How to Make Them Delicious

The clam, also known as the hard clam, is one of the more common shellfish in seafood. It is nutritious, containing rich protein, vitamins and various trace elements, and can effectively help prevent symptoms such as high cholesterol and bronchitis, so many people like to stir-fry it over high heat. So when are clams at their fattest? How do you make them delicious?

When are clams at their fattest?

As the saying goes, “Oysters in cold water, clams in hot water.” That is to say, oysters are at their fattest when the weather is cold, while clams are at their fattest when the weather is hot. In general, the seawater temperature most suitable for clam growth is about 15-30°C. In spring, when the water temperature reaches above 11°C, clams begin to grow; in winter, when the water temperature drops below 10°C, clams stop growing under such temperature conditions. Clams grow fastest during the two periods of April to June and September to November, while from December to February of the following year they grow extremely slowly, almost not at all. Because the weather in the north is colder, most clam cultivation takes place in the south.

When eating clams, you can choose the hotter seasons. In July and August of summer, clam meat is at its fattest and most plump, and clams can also be eaten in spring and autumn. Clams are warmth-loving animals, and in winter their growth rate is extremely slow, or they even stop growing, so do not eat clams in winter.

A Complete Collection of Clam Recipes

Spicy Stir-Fried Clams

Main ingredient: 750 grams of clams.

Auxiliary ingredients: 5-6 cloves of garlic, 5 large slices of ginger, 5-6 dried chili peppers, chopped scallions.

Seasonings: 2 tablespoons of cooking oil, 2 tablespoons of yellow wine, 1 tablespoon of oyster sauce, 2 small teaspoons of sugar, 1 small teaspoon of starch, 1 small teaspoon of salt.

Method:

1. Put the purchased clams in clean water, add one spoonful of salt and one spoonful of sesame oil to the water to encourage the clams to expel mud. While soaking, you can cut the sauce, scallions and garlic. After soaking for a while, use both hands like large forks to rub the clams back and forth repeatedly in the water, making the clams dizzy so they spit out more mud.

2. Long dried chili peppers can be cut into two halves with scissors, garlic sliced, ginger shredded, and the green part of large scallions cut into chopped scallions; small chives can also be used.

3. After repeatedly washing the clams several times, put the clams into a pot of boiling water, cover with the lid, and remove after one minute.

4. The blanched clams will all have opened their shells. Rinse them twice more with clean water, thoroughly wash away the mud inside the clams, and drain the water for later use.

5. Heat oil in a wok, stir-fry the garlic slices and ginger shreds until fragrant, then add the dried chili peppers and stir-fry, then add the clams.

Spicy Stir-Fried Clams

Ingredients: clams, oil, red chili peppers, garlic, ginger

1. Pick out the dead clams and put the live fresh clams into a basin of salt water.

2. Keep them in the salt water for 4 or 5 hours to let the clams spit out all the sand and mud in their bellies.

3. Pour oil into a wok and stir-fry the red chili peppers and minced ginger over high heat until fragrant.

4. Add the clams and continue stir-frying over high heat for a few moments.

5. Cover with the lid, and after a few minutes the clams will open.

6. Finally, sprinkle on the minced garlic, stir-fry over high heat until the flavor is absorbed, and serve.