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Sea clams, a kind of seafood ingredient, may have slightly different names in different regions. In some places, they are called Xian Xian, but in Qingdao the locals don’t call them that. Qingdao people generally call them Hai Xian. Speaking of the deliciousness of sea clams, what impressed me the most was more than 20 years ago. I remember once I went to my eldest sister’s house. My brother-in-law bought about five or six kilograms of sea clams. He just washed them, added some salt and boiled them. The pot was full of fat, and my brother-in-law and I started eating. After a while, except for the table full of sea clam shells, everything else was in our stomachs. We were full of food, and it felt so good to eat! From then on, I had a special impression of sea clams as a seafood ingredient. In fact, sea clams are not only delicious in their original juice, they can also be stir-fried with leeks, fried with eggs, or made into soups, etc. But my favorite is stir-fried seafood with ginger and scallions. Add a little chili to make it delicious, spicy and plump!
