How to Choose and Clean Fresh Clams Properly

1. Choosing Fresh and Healthy Clams

When buying clams, always select those that are intact, firm, and heavy for their size. Fresh clams usually have smooth, tightly closed shells and feel weighty in your hand. Avoid any that are cracked, chipped, or have an unpleasant odor, as these are signs that the clams are either dead, too thin, or have been stored for too long. Sometimes, sellers may even mix a few dead clams with the live ones to make up the weight.

If you soak clams in warm, lightly salted water for about 30 minutes, they will begin to open their shells slightly to breathe — during this process, sand and impurities are expelled naturally.

However, pay attention: clams that remain open for too long or do not react when touched may already be dead or of poor quality. To test freshness, gently tap or try prying open a clam with your fingers. A live, healthy clam will quickly close its shell tightly, while a dead or weak one will remain open.

For the best results, always buy clams from a trusted seafood market where there is high product turnover. Freshly caught clams not only taste sweeter and more flavorful but also ensure food safety when cooked.

2. How to Remove Sand and Clean Clams Thoroughly

Clams live in seawater with a salinity level of around 5%, so soaking them in plain tap water will not help them release sand. In fact, in fresh water, clams will close their shells tightly and may die faster.

To effectively clean clams, prepare a saltwater solution by mixing 1–2 tablespoons of salt per liter of water. Stir well until the salt dissolves completely before adding the clams. The familiar salty environment will encourage them to open their shells and expel sand and debris. Let them soak for 2–3 hours to ensure all the sand is released.

If you’re short on time, you can speed up the process with a few clever tricks:

• Add a few drops of cooking oil to the water. Since oil floats on the surface, it creates a thin film that reduces oxygen flow into the water. In response to the low-oxygen environment, the clams will instinctively open their shells wider to breathe, which helps them release sand faster.

• Toss in a few slices of fresh chili pepper. The mild irritation encourages the clams to open up and purge sand more quickly.

• After about one hour, put the clams in a container, shake them vigorously to “stir up” the sand inside, then return them to the water to soak again. Soon, you’ll notice that the water turns cloudy — a good sign that the clams are releasing dirt and grit.

For the best cleaning results, soak the clams in warm water around 50°C (122°F). Avoid using hotter water, as it can kill them. The slightly elevated temperature will trigger a natural reflex, causing clams to absorb more water while simultaneously pushing sand out of their shells.

Another excellent and natural method is to use rice-washing water (the cloudy water left after rinsing rice). Soaking clams in rice water for 1–2 hours not only helps them release sand but also neutralizes fishy odors, leaving the clams fresher and tastier when cooked.

3. Extra Tip: Keep Clams Fresh Before Cooking

If you’re not cooking right away, store the cleaned clams in a bowl covered with a damp cloth and keep them in the refrigerator. This keeps them moist and alive for several hours. Avoid sealing them in airtight containers, as they still need to breathe.

Properly chosen and cleaned clams will make your dishes — whether steamed, stir-fried, or cooked in soup — sweeter, more fragrant, and completely free of grit.