They are all dead. You can't eat them. Throw them away. This kind of thing cannot be soaked in warm water. Using warm water is easy to cause death because it has low oxygen content.

Generally soak in sesame oil and salt water: If time permits, you can soak the clam in sesame oil and salt water. One thing to pay attention to in this method is the temperature of water, and the water is preferably 20 degrees. Soak for 2-3 hours like this, and the clams will spit out a lot of sediment. Time is judged according to the amount of sediment spit out. If you don't vomit much, you can extend the soaking time.

Ruditapes philippinarum (scientific name: Ruditapes philippinarum): Also known as the variegated clam or Ruditapes philippinarum, its shell is 2.5-5.7 cm long. The general commercial scale is 40 mm. It is a common shellfish. The shell is firm, and the shell petals are equal left and right; The two sides are unequal, and the top beak of the shell is located in the first half; The shape is slightly oval. Ligaments are embedded, not protruding from the shell surface, and the broad brown oval arch extends almost to half of the rear edge.

It is a shellfish product, which is widely distributed in the north and south seas of China. Rapid growth, short culture period, strong adaptability (wide temperature, wide salt and wide distribution) and long survival time without water. It is an excellent shellfish suitable for artificial high-density culture and one of the four major cultured shellfish in China. It is a variety from the western Pacific subtropical zone to the low cold temperate zone, distributed in the temperate zone of Europe.

Reference source: Philippine curtain clam _ Baidu Encyclopedia