How To Remove The Sand From Clams

The clams don't live in the water, so remember this when you follow the instructions.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Serves 4

Ingredients

Clams (to use in a pasta dish) 800g
Water 1l
Salt 30g

Method

1
Wash the clams and remove any sand from the surface. Add salt to the water.
2
Put a colander inside a large bowl.
3
Put the clams in the top one and add the salted water just up to the level of the clams.
4
Clams don't always live in water. When the tide goes out, they live in the sand.
5
If you put the clams in deep water, they can't breathe and get rid of the sand.
6
The best way is to let them breathe and remove the sand themselves. That's the key.
7
The reason for using a bowl and a colander is to capture the sand discharged by the clams into the lower bowl which can't be drawn back in by the clams.
8
The appropriately salted water is the perfect environment for the clams. Cover with paper to create darkness and allow the clams to relax.
9
You feel really attached to the clams when you see their little water pipes or jets of water spurting out, you think you want to keep them as pets!
10
After an hour or so, the whole process of getting rid of the sand is finished. Keep for 2 hours, just to be sure. Hurrah for the clever clams, then let's cook them!

Tips & Note

Understanding the clams will help to remove the sand properly.

How To Remove The Sand From Clams

The clams don't live in the water, so remember this when you follow the instructions.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Serves 4

Ingredients

Clams (to use in a pasta dish) 800g
Water 1l
Salt 30g

How To Remove The Sand From Clams

Recipe ID :400 Posted on 27 APR 2015

Serves 4

views 4,974
printed 259

saved 2

The clams don't live in the water, so remember this when you follow the instructions.

Share

Ingredients

Method

1
Wash the clams and remove any sand from the surface. Add salt to the water.
2
Put a colander inside a large bowl.
3
Put the clams in the top one and add the salted water just up to the level of the clams.
4
Clams don't always live in water. When the tide goes out, they live in the sand.
5
If you put the clams in deep water, they can't breathe and get rid of the sand.
6
The best way is to let them breathe and remove the sand themselves. That's the key.
7
The reason for using a bowl and a colander is to capture the sand discharged by the clams into the lower bowl which can't be drawn back in by the clams.
8
The appropriately salted water is the perfect environment for the clams. Cover with paper to create darkness and allow the clams to relax.
9
You feel really attached to the clams when you see their little water pipes or jets of water spurting out, you think you want to keep them as pets!
10
After an hour or so, the whole process of getting rid of the sand is finished. Keep for 2 hours, just to be sure. Hurrah for the clever clams, then let's cook them!

Tips & Note

Understanding the clams will help to remove the sand properly.

Category

Britain How To... Seafood

Related clams how to
PRO
Purihirunesan
I’ve got 103 recipes!
プリヒル姉さん
PURIHIRUNESAN
Step into my kitchen!
I'll give you some fishmonger's tips for this recipe.
Fresh mackerel fillets, Soy sauce, Sake (or white wine), Mirin, Water, Sugar, Ginger (optional)
PRO
You'll really taste the fennel as it steeps in the vinegar.
Sardines, Potato starch or cornflour, Carrot (medium), Onion (medium), Fennel bulb, Marinade:, Water, Sugar, Vinegar, Soy sauce
PRO
An adaptation of Squid Mooli but we can't find proper mooli in the UK, so I used swede.
Squid, Swede, Mushrooms (shiitake, oyster), Water, Mirin, Light soy sauce, White wine, Sugar
PRO
So sorry, it's such a simple recipe!
Whole fish, Chinese leaves bunch, Gyoza dumpling sauce (shop bought)
PRO
A wonderful idea for entertaining at home, the fried fish looks really good as a centrepiece.
Skate Wing, Japanese soy sauce, Sake (white wine), Granulated sugar, Grated ginger
PRO
I often make this for our fishmonger staff at lunchtime. We only have a short lunch break, so this works well!
Potatoes, Mushrooms, Plaice fillets, Butter, Lemon juice, Salt & pepper, Olive oil
PRO

Similar Recipe

A simple recipe rolling up the scallops in pancetta but the texture of both works really well.
Scallops (roeless), Pancetta, Lemon
Mizue
PRO
Just add the crabmeat to the sauce of pasta aglio, olio e peperoncino.
Spaghetti, Garlic, Olive oil, Dried chilli, Onion, Tinned crab meat, Cherry tomatoes, Black pepper, Flat leaf parsley (finely chopped), Parmigiano reggiano
The kick of the black pepper really makes this dish.
Halibut, Lemon wedges, Potato starch or cornflour, Vegetable oil, [A], Sake, Soy sauce, Black pepper, Grated ginger
I adapted the recipe from JasmineAndAlmond's Stir-Fried Beansprouts and Tuna, by just putting it inside some slices of bread.
Tinned tuna (in sunflower oil), Sliced bread, Beansprouts, Mayonnaise , Soy sauce, Salt & pepper
KitchenCIB
HOME
A double hit of smoked seafood - delicious!
Tinned smoked oysters, Tinned smoked mussels, Garlic, Dried chilli, Rigatoni, Parsley, Salt (for the pasta water)
Patricia
HOME
Make ordinary fish fingers into a more exciting dish.
Fish fingers (shop bought), ●Garlic, ●Ginger, ●Spring onions, Chinese leaves bunch, Mushrooms, Carrot, Mange tout, Chicken stock cube, ◎Light soy sauce, ◎Sake, ◎Pepper, ◎Potato starch or cornflour, ◎Sesame oil

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME