1. Soak in sesame oil and salt water: If time permits, you can soak Meretrix meretrix in sesame oil and salt water. One thing to pay attention to in this method is the temperature of water, preferably 20 degrees. If you use tap water directly, the water temperature is low, and clams don't like to open their mouths. Soak for 2-3 hours like this, and the clams will spit out a lot of sediment.

2. Shake it back and forth: find a big pot or box with a lid, put the shell in it, pour some water until it doesn't pass, and then shake the container back and forth by hand, moderately, not too much, otherwise the clam shell will be broken and can't be sold. After shaking for two minutes, the clam will faint and spit out a lot of sediment. Wash it with water, shake it again and repeat it three times.

3. blanching: this method is the most direct and thorough way to remove the sediment in clams, but if clams are used as soup, this method is not recommended, and the umami taste will pass. You can use it if you fry clams. Put the clams in the boiling water pot, cover the lid and take them out after one minute. Rinse with water, thoroughly wash the mud in the clam, and drain the water for later use. In this way, the precipitate can be removed without reservation. A friend suggested that I use boiled water to cool the clams. The sand will sink to the bottom and then wash them with the water above, which will keep the clams fresh.