Here’s a quick guide on how to soak and clean clams effectively:

When you buy clams from the supermarket or market, the first step is to soak them in warm water. Prepare warm water at approximately 50 degrees Celsius for soaking. If the water temperature is too high, the clams will be scalded and die. Conversely, if the temperature is too low, their respiratory process won’t be accelerated, and they won’t spit out the sand effectively or quickly.

If you’re short on time and want the clams to expel sand quickly, you can add a little salt and cooking oil to the warm water. Salt stimulates the clams’ stomachs and encourages sand expulsion, while the oil floats on the water’s surface, accelerating the clams’ respiration and causing them to spit out sand faster.

After an hour, simply rinse the clams a few times, and they’ll be ready for cooking. By this time, they would have spit out all the sand and are perfectly clean.

If you’re in a hurry, you can put the clams in a large container or box after purchasing them. Add water and stir them gently with chopsticks in one direction. Then, cover the container and shake it up and down for about 10 minutes. When you open the lid, you’ll find that the clams have expelled a significant amount of sand. Rinse them a few times afterward, and they’re ready for cooking.

Another simple method is to blanch the clams. Wash the clams after purchasing them, put them in a pot, add cold water, and place the pot on the stove. As soon as the water boils and the clams open their mouths, turn off the heat immediately. Prolonged blanching will make the clams spit out sand faster but also toughen their meat. This method requires you to rinse the clam meat afterward, which can make it blander. Therefore, choose the sand expulsion method that suits your situation and the dish you’re preparing.

Good luck!

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