How to clean clams
- Gluten Free
- Lactose Free
- Energy Kcal 180
- Carbohydrates g 5.5
- of which sugars g 5.5
- Protein g 25.5
- Fats g 6.3
- of which saturated fat g 0.6
- Cholesterol mg 125
- Sodium mg 140
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 4
- Note + 2/3 hours of soaking in water and salt
PRESENTATION
When you think about how to clean clams, you gotta check out Campania in Italy. This place is all about the sea, and they really love their seafood. Like, they’re super into the vongola verace, a clam that’s so so tender and delicate in flavor. It’s the star in dishes like spaghetti alle vongole. And here’s the thing, clam cleaning methods are kind of a big deal because, really, who wants sand in their meal? Not me. So... To be honest, it’s not just a rinse—it’s soaking those clams in salty water to purge any grit. Essential, right? Keeps your clams moist and fresh—which is great.
In Campania, purging clams is almost like a ritual. You’ll hear stories about old timers who sprinkle cornmeal in the water for more grit extraction or use seawater for that authentic touch. Nobody wants a gritty bite in their clam soup, so removing sand from clams is super important. It’s kinda satisfying to see a bowl of golden, glistening clams and know you did the work to make them taste just right. Seriously good. Different regions might have their own twists, like using cooler water for a slower purge, but the goal stays the same: clean, sweet-tasting seafood that lifts up Mediterranean recipes. I mean, getting into cleaning fresh clams opens up so many possibilities, whether you're mixing them with pasta or having them as a starter. People take pride in knowing their clam cleaning techniques make a difference, and once you get it, you'll see why Campania is so into doing it right. By following these traditional methods, you’re not just preparing clams; you’re diving into a piece of Italian culinary heritage. Pretty cool, right? Every dish you make will carry that history with it. And, look, that's what makes it all worth it.
INGREDIENTS
- Clams 2.2 lbs (1 kg)
- for purging the clams
- Water 4 glasses (1 l)
- Coarse salt 1.1 tbsp (20 g)
How to clean the clams
To clean the clams, first sort through them, removing any that are open or broken 1, as they might be dead, risky, or have a bad taste. Then tap each clam on a surface or cutting board 2 to help release some sand and impurities. Place them in a colander set over a bowl (ensure it doesn't touch the bottom) and rinse them multiple times under running water 3. You can soak them for a few minutes, then change the water several times, until there are no sand residues left at the bottom of the bowl.
Another cleaning method is using salt: you can add coarse salt to the soaking clams (4-5): this recreates a condition similar to seawater, and the clams will easily purge the sand. Let them purge for a couple of hours, periodically checking if they release sand, and if so, shake them and change the water at least a couple of times until you no longer see traces of sand. Once the clams are clean, they will be ready to cook. To open the clams, put them in a large pan 6; it's common to season with a clove of garlic and a drizzle of oil.
Cover the pan with a lid 7 and cook over high heat: this way, the shells will open with the heat. Turn off the heat immediately after they fully open to preserve the tenderness of the seafood without overcooking. Drain the clams (you can save the cooking liquid if needed), shell them 8, and they will be ready to use in your recipes!