The first step:

Select fresh clams, first wash with water a few times, until the water is not muddy. Then, to ten pounds of water, four two salt ratio of good salt water, the salt here can be used as table salt, but the effect of sea salt is better, you can ask a little with the vendor.

Step 2:

When the salt particles are completely dissolved, pour the clams, the water should not be over the clams. Then add a few drops of cooking oil to the water and stir with chopsticks. After half an hour, the clams will stick out their tongues and spray water around, and after about 2 hours, the clams will have spat out the sediment in their bodies, so they can be used to cook food without worry. Of course, if you have time, the longer you soak the better, but not more than a day, otherwise the clams will be thin.

With clams can not be eaten with what is compatible with the food as follows:

Clams + orange: affect the absorption of vitamin C

Clams + snails: bloating

Clams + celery: affect the absorption of vitamins