A large clam from sandy shores, best known from Zhanggang near Fuzhou in Fujian. Its meat is sliced thin, blanched until barely cooked and served in boiling chicken broth, a classic Fujian dish.
A prized clam species found along the Fujian and Guangdong coasts. Named after the legendary beauty Xi Shi (西施) because the white protruding foot of the clam is said to resemble her tongue. Celebrated in Liang Shiqiu's food essays.