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.