Stewed Clams with Bacon and Bamboo Shoots

Clams seem soft and boneless. If they are not processed before cooking, the meat will be hard to bite, and the fishy taste will be heavy. Therefore, this is why many people don’t like to eat. Fatty river mussel, one more step before stewing, the meat is not old and no fishy. Stewed Mussel with Bacon and Bamboo Shoots inspires an unparalleled taste and is truly a spring stew.

Ingredients:

2 pounds (0.91 kg) of clams, 1 Chinese bacon, 1 spring bamboo shoot, a little salt, moderate cooking wine, 1 ginger, 4 cloves of garlic, Garlic leaves.

Cooking steps:

1. The seller of Clams has helped me remove the mussel shells and mud sausages. When I go home, I rub the mussel meat repeatedly with salt, remove the mucus from the mussel meat, and then rinse with water to remove the fishy smell.

2. Clams looks soft and boneless, but its meat is very thick, so after cleaning, you must use the back of a knife or other heavy tools to loosen it, so that you can bite it after cooking, and the cooking time will be shortened a lot.

3. Put the cleaned river Clams into a cold water pot, add cooking wine and ginger, and remove after boiling. River Clams are very rich in protein, so there will be a lot of foam, so be sure to clean them.

4. Put the cleaned clams in the pot and add enough water to simmer until rotten.

5. After the Chinese bacon is cleaned, cut into small pieces, peel the bamboo shoots also cut into pieces.

6. Pour in an appropriate amount of oil in the pot, stir in the ginger and garlic to fry the flavor, put the Chinese bacon in the pot and fry the fat, then put the spring bamboo shoots in the pot and fry.

7. Then pour the simmered clams together with the soup into the pot, and simmer with the Chinese bacon and spring bamboo shoots.

8. Stew until the soup becomes thick and white, add an appropriate amount of salt to season, and then add garlic leaves to quench.

9. The soup stewed in this way is very delicious, and the mussel meat is also delicious.

Tips:
  1.  The clams meat is repeatedly rubbed with salt, washed to remove the fishy smell, and you need to take a few shots with a heavy tool such as the back of a knife or a hammer. Do these two steps. Whether it is stewed or fried, the mussels will not be old and fishy.
  2.  The amount of salt should be adjusted according to the saltiness of Chinese bacon.

Stewed Mussel with Bacon and Bamboo Shoots

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Chinese
Servings: 2
Author: Ashley

Ingredients

  • 2 Pounds (0.91 kg) of river Clams
  • 1 Chinese bacon
  • 1 Spring bamboo shoot
  • A little salt
  • Moderate cooking wine
  • 1 Ginger
  • 4 Cloves of garlic
  • 2 Garlic leaves

Instructions

  • The seller of Clams has helped me remove the mussel shells and mud sausages. When I go home, I rub the mussel meat repeatedly with salt, remove the mucus from the mussel meat, and then rinse with water to remove the fishy smell.
  • Clams looks soft and boneless, but its meat is very thick, so after cleaning, you must use the back of a knife or other heavy tools to loosen it, so that you can bite it after cooking, and the cooking time will be shortened a lot.
  • Put the cleaned river Clams into a cold water pot, add cooking wine and ginger, and remove after boiling. River Clams are very rich in protein, so there will be a lot of foam, so be sure to clean them.
  • Put the cleaned clams in the pot and add enough water to simmer until rotten.
  • After the Chinese bacon is cleaned, cut into small pieces, peel the bamboo shoots also cut into pieces.
  • Pour in an appropriate amount of oil in the pot, stir in the ginger and garlic to fry the flavor, put the Chinese bacon in the pot and fry the fat, then put the spring bamboo shoots in the pot and fry.
  • Then pour the simmered clams together with the soup into the pot, and simmer with the Chinese bacon and spring bamboo shoots.
  • Stew until the soup becomes thick and white, add an appropriate amount of salt to season, and then add garlic leaves to quench.
  • The soup stewed in this way is very delicious, and the mussel meat is also delicious.

Notes

  1. The mussel meat is repeatedly rubbed with salt, washed to remove the fishy smell, and you need to take a few shots with a heavy tool such as the back of a knife or a hammer. Do these two steps. Whether it is stewed or fried, the mussels will not be old and fishy. 
  2. The amount of salt should be adjusted according to the saltiness of Chinese bacon.
The efficacy of river clams:

Clams have a cooling effect, which is very suitable for people with high blood pressure, urinary tract infections, and diabetes.

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