Clams
1h 0m prep 0s cook 1h 0m ready
A step-by-step guide to purging and scrubbing fresh live clams to remove sand and grit before cooking.
Nutrition (per serving, estimated)
Estimated based off 1 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 60 mg
- Iron: 0.8 mg
- Magnesium: 60 mg
- Phosphorus: 80 mg
- Potassium: 1030 mg
- Zinc: 0.5 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 kg fresh live clams, preferably the best seasonal variety available from your fishmonger
- Salt, for purging the clams
Let's Cook
-
Step 1.
Fill a large bowl with cold water and stir in enough salt to make it taste like seawater, then add the 2 1/5 lbs of fresh live clams and let them soak for at least 1 hour, or up to several hours, to purge any sand and grit. Discard any clams that remain open or that feel unusually heavy, as these may be dead or full of mud, and change the water once or twice during soaking if it becomes noticeably dirty.
-
Step 2.
While the clams soak, scrub the shells of the closed clams under cool running water with a stiff brush to remove surface dirt, then transfer them to a clean bowl of fresh cold salted water until you are ready to cook. Drain the clams well in a colander just before using, discarding the soaking water and any clams that have not closed tightly.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.