A Clean Clam is a Happy Clam

To help ensure last night's bivalve debacle never happens to any of you, here are simple steps to cleaning clams and mussels so the grit never overshadows the flavor of your dishes. While doing some research to figure out what I did wrong, I read that some people put black pepper in the water instead of salt or cornmeal but that the pepper doesn't flavor the clams. (Interesting, right? What would happen if we put cayenne in the water? Must discuss.)

Below, the Helpy Helpertons of http://www.ehow.com/ provide us shellfish amateurs with a guide to keeping clam grit out of our linguine for good. Find the original article here.

 

How to Clean Clams

By an eHow Contributor

Clams are a simple shellfish to clean and prepare once you know the best way to do it. While clams are cleaned before they're sent to market, a little extra work can help ensure the cleanest, grit-free clams possible. A few simple steps can take you from novice to clam-cleaning expert.





Difficulty: Easy

Instructions

things you'll need:

• Clams in their shells
• Medium-size bowl or other container
• Water
• Corn meal (optional)
• Steel wool or other scrubbing utensil

• 1
  Pick healthy clams from the beginning. If clams are chipped, broken or open, buy something else because they are not healthy. Clams in their shells are alive when you bring them home, so keep them in a cool, open area where they can breathe.
• 2
  Put the clams in a medium-size container of clean, fresh water to soak for 20 minutes. Because clams filter water through their systems, putting them in fresh water helps clear out the salt and sand that they store inside. Some chefs recommend adding a few tablespoons of corn meal to the water to help clean the clams more thoroughly.
• 3
  Pull the clams up out of the water instead of pouring them through a strainer. The salt and sand that comes out of the clams during the cleaning process will run right back over them if you pour the liquid and clams through a strainer.
• 4
  Scrub the clams, once they've soaked, to remove any barnacles or other debris on the outside of the shell. This process should also be used for other shellfish, like mussels.