The invention relates to a method for preparing canned mactra veneriformis with primary taste, which comprises the steps of material selection, acceptance, selection, sand spitting, grading and selection, detection of mud clams, adding of concentrated clam soup and fine rice wine, vacuum sealing, sterilization and cooling, inspection under a constant temperature, boxing up and the like, specifically, selecting the mactra veneriformis of which heavy metal content, microbial indicators, saxitoxin and the like meeting relevant standards to carry out sand spitting and purification: wherein the water temperature is 20 DEG C to 30 DEG C, the salinity is 1.5% to 3.5%, and the time for spitting sand is 24 hours; then added 30g according to the proportion of 2:1 of the concentrated clam soup to the fine rice wine; packaging and sealing at a 700mm Hg vacuum level, wherein the sterilization formula is 5-5-5min/125 DEG C; cooling down to a water temperature of 10 DEG C; and storing in a refrigerated warehouse after reaching commercial sterility through inspection. According to the method provided by the invention, the mactra veneriformis meat, not subjected to strong flavor conditioning but added with the special fine rice wine mixed with the primary taste soup, is processed into the special canned food with primary taste and has the advantages of simpleness in processing, convenience for eating and delicious taste, which provide a reference for promoting the utility value of mactra veneriformis and other low-value conches.