Together at SoBo by Lisa Ahier

Author:Lisa Ahier [Ahier, Lisa]
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2023-05-09T00:00:00+00:00

How to Purge Clams

Purging is a crucial step when preparing clams, unless you like them à la sand. Most clams have spent their lives nestled on the ocean floor, minding their own business, mindlessly siphoning sand along with the rest of their diet, so if you dig for your clams, or buy wild or fresh ones, sand will especially be an issue. Farm-raised clams are usually cleaned and flushed before they’re sold, but never assume your clams have been properly purged.

First, gently tap any clams with open shells against the countertop. Discard any clams that do not close their shells within a few minutes, and any with cracked or chipped shells. They are either dead or dying, and should not be consumed.

Place all the clams in a bowl and fill it with cold water. Let the clams sit for 30 minutes to 1 hour. During this time, they will spit out the sand from within their shells. Because sand is heavier than water, it will sink to the bottom of the bowl.

When you’re ready to cook, lift each clam from the water using your hands or a slotted spoon, and transfer to a colander. Don’t drain the clams directly into the colander, as you’ll end up dumping any purged sand back on top of the clams.

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