1 Take out the frozen clam first, thaw it, and wash it with clear water several times until the water is not muddy. Then, mix the salt water in the proportion of ten kilograms of water and four or two salts. The salt here can be edible salt, but the effect is better with sea salt.

2. After the salt particles are completely dissolved, pour the clams, and the water should not pass through the clams. Then add a few drops of cooking oil to the water and stir it with chopsticks. After half an hour, the clams will stick out their tongues and spray water everywhere. After about two hours, the mud in the clams will be vomited very clean and can be safely used to cook delicious food.

3. In addition, in order to prevent the clams from sucking back the spit sediment again, when soaking, you can put the clams in the water filter basket, and then put the water filter basket on the basin to keep the water filter basket at a distance of four or five centimeters. In this way, the sand spit out by the clams will sink to the bottom of the basin and will not be sucked back.

4. Remove the clams that spit out the sediment, rinse them with clear water and you can cook.