Start out by selecting the best clams that you can possibly find, even
if you have to pay a little more for these. Try to find the ones with
shells that are closed or, if they are slightly open, have visible
siphons (the little breathing tubes used by these mollusks). If they
are slightly open, they have to close when tapped gently. Do not buy
clams whose shells gape wide open or are broken. Also, go by the smell
– the fresher they are, the more they will smell like the sea. Avoid
buying from a batch that smells bad or is beginning to stink. Lastly,
once you have bought them, rush home with your purchases. Don't smother
them; leave them room to breathe.
Once you get home, the first
step in cleaning clams is to rinse the clams out and place them in a
container of fresh water. Leave them there for around half an hour or
more. Placing them in fresh water will help them clear out whatever
grit, sand and salt will be in their systems, so that they'll be nice
and clean when you cook them. After they've soaked, it's best to remove
them in small batches by lifting them up through the water, so the grit
that they've excreted is completely left behind.
Next, you can
use a stiff brush to scrub them under running water to remove any dirt
that might be stuck to the outside of their shells. Scrub firmly and
don't use any soap. Clean them one by one, making sure that they are as
clean as can be.
Lastly, set your clams down in a small basin
of clear water and keep them there right until you actually cook them
to make sure that they are as fresh as possible – and your dish as
tasty as you can make it!
Disclaimer: All information on this site is provided for informational purposes only! By no means is any
information presented herein intended to substitute for the advice provided to you by any health care or other professional
or organization.
