Wash the clams thoroughly in water while rubbing them.

Add 1 tablespoon vinegar to boiling water to remove the fishy smell of blood clams.

Add the clams to the boiling water, too.

When the shells open, they're all cooked.
The clam is big, so if you boil it a little, it becomes undercooked, and if you boil it for a long time, it becomes tough.
Boil for 2 to 3 minutes more after opening the shell.

Turn off the gas stove and sieve out the clams. It's hot, so I'll cool it down a little.
I need water for boiled clams later, so please don't throw it away.

You can take out the clam flesh and season it, but I peeled only one shell off.

If it doesn't open, put a spoon in the middle of the bottom and twist it slightly to open it.

Remove any foreign substances attached to the clams and wash them in boiled water.

I'll make the sauce.
1.5 to 2 spoons of soy sauce

1/2 spoonful of anchovy sauce

a spoonful of grain of rice

Chop up the green onions or chives and put them.

a spoonful of perilla oil

I put flax seeds instead of sesame seeds because I'm not fit.

Put the sauce on top of the clams

Chewy rice thief seasoned blood clams is done!
Shellfish are also good for growing children because it has a lot of iron.