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about Us
Feed You Healthy is an experienced fresh fruit and vegetable consultant who loves shopping, cooking and tasting delicious food. I have been fortunate enough to dine at some amazing restaurants around the world and shop at many spectacular markets and food stores. I love to cook and entertain at home, but I don’t have any formal training—my knife skills are mediocre, but I do learn from master chefs here and there. Food is just a personal preference.
I was born in Yuen Long, Hong Kong, and grew up in Hong Kong. After years of hard work, I was admitted to university and then to the Graduate School of HKUST. For more than a decade, I worked in IT for companies and banks, first as a technology consultant, and in my younger years I traveled all over Africa, Asia, Australia, and sometimes even to China. Now running the Food for You Healthy online store, what annoys me the most is people who lack logic and rationality... but the second thing that annoys me is having to run to a dozen local stores, markets, grocery stores, etc. to find the ingredients our customers need.
The lack of selection, inventory and consistency in produce, meats and dry goods was frustrating, but we learned to adapt. Over the past few years, the food options we have available have increased dramatically, and I have begun to experiment with some lesser-known sources to contact my own suppliers. I learn something every week, and now I find myself learning and being exposed to something new almost every day, which I sincerely share with customers who ask for it.
Cultures around the world consume clams, as well as many other types of shellfish.
In culinary usage, along much of the East Coast of the United States and the Maritime provinces of Canada, the word "clams" usually refers to the hard clam, Mercenaria mercenaria. It may also refer to some other common edible species, such as the soft-shell clam (Mya arenaria) and the Arctic clam (Arctica islandica). Another species that is commercially exploited along the Atlantic coast of the United States is the clam, Spisula solidissima. Scallops are available as food in all parts of the country, but this is not the case with cockles: owing to the habit of scallops to drift farther from the tide than the European species, they are more difficult to obtain than in Europe, and on the east coast they are often found in salt marshes and mudflats where mosquitoes abound. There are several edible species in the eastern United States: American cockles, also known as strawberry cockles, are found from Cape Hatteras all the way to the Caribbean and throughout Florida. Trachycardium muricatum, which has a similar distribution range to the strawberry cockle; and Dinocardium robustum, which is many times the size of the European cockle. Historically, they were fished on a small scale on the barrier islands of North Carolina's Outer Banks and eaten in soups, steamed, or pickled.
Along the eastern seaboard of the United States, bamboo clams (Ensis directus) are prized for their clam strips, but because they burrow into the sand close to beaches, they cannot be harvested mechanically without damaging the beaches. Bamboo clams are also notorious for having very sharp edges on their shells, and must be harvested with extreme caution by hand.
On the West Coast of the United States, several species of fish have been eaten for thousands of years, as evidenced by trash dumps filled with clam shells near the coast and by their consumption by people including the Chumash in California, the Nisqually in Washington state, and the Tsawwassen in British Columbia. Butter clams, Saxidomus gigantea, razor clams, Siliqua patula, clams Tresus capax, geoducks, Panopeagenerosa and Pismo clams, Tivela stultorum are all delicacies.
Clams can be eaten raw, steamed, baked, or fried. They can also be made into clam chowder, clam casino, clam cakes or stuffing, or they can be cooked using hot stones and seaweed in a New England clam bake. On the West Coast, they’re used as an ingredient in seafood soup and local ceviche.
Japan
In Japan, clams are often used as an ingredient in mixed seafood dishes. They can also be made into hot pot, miso soup or tsukudani. The more commonly used clam species in Japanese cooking are cockles (Corbicula japonica), asari (Venerupis philippinarum), and meretrix lusoria.
U.K.
The rocky terrain and pebbly shores of the coasts around the UK provide ample habitat for shellfish such as clams. Historically, British cuisine has been more beef and dairy-based than seafood, although there is evidence of its consumption dating back before most recorded history, when shellfish remains were found in coastal shell middens around Weymouth and what is now York. 70% of seafood grown for aquaculture or caught commercially is exported to the African continent, even though younger generations today consume more seafood than previous generations.
A favourite food of the British public and local scavengers is the knifefish (Ensis siliqua), a slightly smaller relative of the eastern North American bamboo clam. These can be found for sale at open-air markets, such as London's Billingsgate Market; they taste similar to their North American cousins. Cockles, especially the common cockle, are a staple on beaches in western Wales and north of the Dee estuary. Accidentally introduced hard-shell clams have also been found in British waters, primarily around England, and are used in British cuisine. The Palourde clam is by far the most common native clam, both commercially harvested and collected locally, while its Atlantic relative Spisula solida
Italy
In Italy, clams are often an ingredient in mixed seafood dishes or eaten with pasta. The more common clam species used in Italian cooking are vongola ( Venerupis decussata ), cozza ( Mytilus galloprovincialis ), and tellina ( Donax trunculus ). Although the totoaba (Lithophaga lithophaga) was once eaten, overfishing has driven it to the brink of extinction (it takes 15 to 35 years to grow to adult size and can only be harvested by breaking up the calcareous rocks that form its habitat), and the Italian government has declared it an endangered species since 1998, banning its harvesting and sale.
Cooking method: Clam Chowder, Tom Yum Soup, Seafood Soup, Garlic Butter Clams, Pasta
