1. Soak clams in sesame oil and salt water: If time permits, you can soak clams in water with sesame oil and salt. One thing to pay attention to when using this method is the temperature of the water. The best water is The water is around 20 degrees Celsius. If you use tap water directly from the faucet, the water temperature will be low and the clams will not like to open their mouths. If soaked in this way for 2-3 hours, the clams will spit out a lot of sediment.

2. Shake back and forth: Find a larger basin or box with a lid, put the shells in, pour in a little water, just cover it, and then shake the container back and forth with your hands. The force should be moderate, not too strong, otherwise the shells of the clams will break and they will not look good. After shaking for two minutes, the clam will be dizzy and spit out a lot of sediment. Wash it with water and shake it three times and it will be almost done.

3. Blanching: This method is the most direct and most thorough way to remove sediment from clams. However, it is not recommended to use this method if clams are used to make soup, as the umami flavor will be lost. It can be used if you are frying clams. Put the clams into a pot of boiling water, cover the pot, and remove after one minute. Rinse with water again, thoroughly wash the mud from the clams, drain the water and set aside. This method can remove sediment without any reservation. A friend suggested that I use the water used to blanch the clams to cool down. The sand will sink to the bottom, and I can use the water above to wash it again. This can maintain the freshness of the clams. I think it makes sense too.