The clams are a kind of seafood, flavorful, nutritious and very rich, to do the delicious, first of all, you have to wash the clean, otherwise the dish will be greatly reduced, not as satisfactory. To wash the clams clean and thorough, so that the clams spit out all the mud, there are still many ways,

The clams and clams cleaning method is the same. We share this method below and hope you master this technique.

The first method: soak in warm salt water

First, pour the clams into a basin of warm water, and then put salt and oil in the warm water, the amount is based on the water in the basin. This will mimic the clam's growing environment so that it will open its shell in favor of spitting sand. The purpose of the oil is to form a film of oil on the surface of the water, which separates the water from the air and allows the clams to breathe faster due to the lack of oxygen in the water, thus speeding up the process of spitting sand.

Then, after two to three hours of standing, we will see most of the clams open their shells, and the water is turbid, which is when the clams go to spit the sand process is complete. If you want to shorten the time, we can use our hands to stir the water back and forth in the basin, and repeatedly change the water, so that a few minutes can let the clams spit out all the sediment.

The second method: boiling and rinsing

If you think the first method is too time-consuming, then let's learn a quick way to remove the sediment. First, pour a pot full of water and put the clams to boil with water. When the water in the pot boils, the shells of the clams basically open all the way, at this time, pour out the water, and then rinse the clams with water once again to clean out the sediment.

But this approach tends to affect the fresh flavor of the clams, we can boil the clams in the water to cool down the bottom of the sediment filtered, with the above clarified water to wash the clams, so that some of the fresh flavor can be retained.

The third method: heat rinse

First, rinse the clams' shells with clean water. Then heat the clams in a frying pan without water for 3 minutes, and when the clams open one after another, immediately pick out the open clams and put them under the faucet to rinse, so as to clean up the internal sediment.

This approach is very simple, and the clam meat is tender, nutrients and water are not easy to lose, just bought back to the clams can also be cooked immediately on the table, it is really convenient.