One, soaked in sesame oil and salt water?

If time permits, you can use the water with sesame oil and salt to soak the clams, with this method there is a point to note, that is, the temperature of the water, the water is best 20 degrees above and below the water, if you use the tap directly from the tap, the water temperature is low, the clams do not love to open their mouths. Soak in this way for 2-3 hours, the clams will spit out a lot of sediment.

Two, back and forth shaking:

Find a larger, with a lid pot or box, put the shells in, pour a little water, no more than can be, and then use your hands to keep shaking the container back and forth, moderate strength, do not overdo it, or else the shells of the clams will be crumbled, selling bad. Shake two minutes later, the clams dizzy, will spit out a lot of sediment, wash with water and then shake, repeated three times is almost.

Look for a large, with a lid of the basin or box, put the shells in, pour a little water, no more than can be, and then keep shaking the container back and forth with your hand, moderate strength, not too much, or the shells of the clams will be broken, the appearance is not good. Shake two minutes later, the clams fainted, will spit out a lot of sediment, wash with water and then shake, repeated three times is almost.

Three, blanching?

This method is the most direct, the most thorough removal of clams in the sediment method, but if you use the clams to make soup, it is not recommended to use this method, the fresh flavor will flow. Fried clams can be used. Put the clams in a pot of boiling water, cover the pot, and fish them out after a minute. Rinse with water again to thoroughly wash the mud out of the clams, drain and set aside.

With this method you can remove the mud without any reservation. Some friends suggested that I use the water in which the clams were blanched to cool down, the sand will sink to the bottom, take the water on top and wash again, so that the fresh flavor of the clams can be maintained.