蛤肉即蛤蜊，李时珍认为海中诸蛤之有利于人者。统称蛤蜊，白壳紫唇，或壳上有花纹，故称文蛤或花蛤，中国沿海各地均有，大小不等，形圆，其肉可食，味鲜美而营养丰富。其肉和壳均入药。蛤的种类虽多，但性能大致相近。
... 事前替换 opportunistic-preventive replacement 蛤肉 clam meat 同质聚居 homogeneity of habitation ...
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热处理温度和时间会影响蛤肉的质构和色泽。
The texture and colour of Cyclina Sinensis meat was affected by the temperature and time in following sterilization.
鸡汤，蛤肉浓汤。
中医认为，蛤肉有明目、化痰和润脏的作用。所有人都可以吃。
As TCM (Traditional Chinese Medicine) concerned, clam meat has the effect on improving eyesight, reducing phlegm and protecting viscera.
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