Clean Clams

Clams are a delicious seafood which are relatively easy to harvest and eat. Like all shellfish, however, preparing a clam can be little tricky and if not done correctly it can make for an unpleasant eating experience, as well as a risk for food poisoning. Here are some steps you can take to ensure that you know how to clean clams properly.

Steps

  1. Inspect the clams before purchase.
    • Clams may have already been cleaned; however, it may not be as thorough a job as you might expect. Give the batch a once-over to determine whether or not you will be purchasing any.
    • Some clams will be closed, while others may be slightly open. Tap on them to see if they automatically close. If they respond, they are alive. Do not choose any wide open clams, as they are more than likely dead.
  2. Validate whether the clams you select are alive.
  3. Examine all clams for cracked, chipped or broken shells.
    • Shells that are broken may mean the clam is dead or unhealthy. Discard these.
    • Make sure the clams are completely submerged under the water. As the clams are soaking they will naturally spit out any salt, sand and ocean particles they have absorbed, which will clean their insides.
  4. Place your clams in a bowl of cool, fresh water with a damp towel over the top and refrigerate for roughly 20 minutes to 1 hour.
  5. Remove the clams from the used container of water and replace them into an additional fresh container of water.
    • You can repeat this process a couple of times if you wish to ensure the clams are thoroughly cleaned.
  6. Use a brush to clean off any barnacles, coral, sand or other debris which may be crusted to the exteriors of the clams.
  7. Finished.

Tips

  • Adding 2 tablespoons of cornmeal to the water can help clean out the clam's stomach more thoroughly while it is soaking. Alternatively, you can also use black pepper.
  • Clams are usually stored on ice before you purchase them to ensure freshness. If you are unsure as to the freshness of the clams you may want to ask your local grocer or other commercial supplier for verification.
  • If you see the clam has a visible "tongue" protruding from its shell it is still safe to eat. The "tongue" is actually the clam's siphon, which it periodically uses to filter the water.
  • You should always cook clams immediately after you clean them to avoid any potential health risks.
  • All clams should be alive when you prepare and cook them.

Warnings

  • Never eat a clam that is still closed after it has been cooked. It is an indication that the clam may be dead and infected with bacteria. Avoid the risk of food poisoning and discard these.
  • Do not use a straining device when transferring soaked clams as the sand and other particles will wash over the clams again from the bottom of the bowl. If this happens, you may have to repeat the cleaning process again.

Things You'll Need

  • 2 bowls.
  • Kitchen scrubber/brush.
  • Cool water.
  • Towel to cover bowls.

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Sources and Citations

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