I usually eat clam meat directly, and I don't need to wash the sediment. For example, the spicy fried clams you ordered in the restaurant are directly fried with live clams. Because it is very troublesome to clean the stolen goods in the viscera of clams, restaurants usually soak live clams in clean water for a long time, and after several changes of water, several copies of the dirt in their viscera are excreted. Dry clam meat is usually washed. If there is a lot of sediment, the landlord will think for himself. Who will buy this to eat?