How to clean clams properly to remove all the sand

Cleaning clams thoroughly is essential to avoid unpleasant sand bites when eating them. Although they come sealed and appear clean, they can accumulate sand and sediment inside, affecting both the texture and flavor of dishes.

What do you need to clean clams?

Utensils

a large container
A strainer
A soft brush (optional)

Recommended ingredients

Cold water
Gorda
Sparkling water (optional)
Vinegar (optional)

The Classic and Most Effective Method: Soaking the clams in salt water

Prepare the Salt Water:
- Use a large container.
- Fill the container with cold tap water.
- Dissolve coarse sea salt (approximately 30-35 grams of salt per liter of water, which mimics the salinity of seawater). Do not use iodized salt, as it can be harmful to the clams.
- Stir well so that the salt dissolves completely.
Soak the Clams:
- Place the clams in the saltwater. Make sure they are completely submerged.
- Don't pile them too high, as they need room to open up and release the sand.
Let stand:
- Soak the clams for at least 2-3 hours. If they're very dirty, you can leave them for up to 4-6 hours, changing the saltwater every two hours.
- During this time, the clams will open slightly and filter the water, expelling sand and other sediment.
Extra Tip: Elevate Clams:
- To prevent them from reabsorbing the sand they expel, you can place a sieve or rack inside the container and place the clams on it. This way, the sand will settle to the bottom and the clams will be clean.

Other tricks to remove sand from clams

Corn Flour or Semolina: Some people add a tablespoon of cornmeal or grits to the salt water. This is believed to help the clams release sand more quickly, as it encourages them to feed.
Black pepper: A little trick is to add a few grains of black pepper to the soaking water. Pepper is said to slightly irritate the clams, making it easier for them to expel the sand.
Hydrogen Peroxide (with caution): Some cooks use a small amount of hydrogen peroxide (a few drops per liter of water) during the soak. This helps oxygenate the water and keep the clams fresh and release sand. However, use this method with caution and be sure to rinse the clams thoroughly afterward.
Aeration: If you have an aquarium aerator, you can use it to oxygenate the soaking water. This will help keep the clams alive and active, making it easier to expel the sand.
Check the Clams: Before cooking, inspect each clam. If any are open and don't close when touched, discard them, as they may be dead and unsafe to eat.
Final Rinse: After soaking, rinse the clams thoroughly under cold running water to remove any sand or salt.
Hit the Clams: Just before cooking, you can gently tap each clam against a hard surface. If it sounds hollow, it's likely filled with mud and is best discarded.

Common mistakes when cleaning clams (and how to avoid them)

Not using enough salt: The water should simulate the salinity of the sea.
Shake them in the water: This causes the sand to mix again.
Soaking them too long: They may die and begin to decompose.

How long should clams be soaked?

The ideal time is between 60 and 90 minutes. If the water looks very dirty, change it and soak them for another 30 minutes. It's not recommended to leave them for more than two hours, as they can die and deteriorate.