Abstract: In order to explore the effect of salt reduction and umami enhancement of the MFP₃-D (freeze-dried powder obtained with ultra-high pressure treatment liquid of Mercenaria mercenaria) on the sauce with yam and clam. The MFP₃-D was used to replace the edible salt in sauce with yam and clam in different ratios (0:2, 1:2, 1:3, 1:1, 3:1, 2:0) (numbered group S0, S1, S2, S3, S4, S5, respectively). The results showed that with the increasing of MFP₃-D, the salt content of the products showed a significant decreasing trend (P<0.01), compared with the control group S0, the saltiness of group S5 was significantly lower than that of S0 (P<0.05), while the saltiness of group S4 showed no significant difference with that of control group S0 (P>0.05), the umami of group S2, S3, S4, S5 was significantly higher than that of S0 (P<0.01), and the umami of group S4, S5 was the highest. Compared with control group S0, the contents of glutamic acid and aspartic acid of group S4 which play a role in enhancing umami were significantly increased (P<0.01), the contents of volatile substances such as butyraldehyde, ethyl acetate, and 2-butanone which play a role in presenting a good aroma and enhancing the perception of salty and umami flavors were increased. In conclusion, the group S4 can not only achieve the objective of reducing salt an enhancing umami, but also enrich the aroma of the sauce with yam and clam.