If you’re like most people, you don’t enjoy the feeling of sand and grit on your teeth. This problem is easily remedied by purging your clams prior to cooking time. Even though most commercially available clams have been pre-purged, I find that doing this yourself makes a difference.
- Briefly rinse your clams with cold water.
- Place the clams in a large bowl with cold water.
- Dissolve about 1/3 cup of sea salt per gallon of water in the bowl.
- Stir in a small amount of cornmeal.
- Leave the setup in a cold place for about two hours.
- Drain the clams and rinse in cold water.
Labels: Handling and Preparation