How to Clean Clams With Cornmeal Before Cooking

Clams belong to the mollusk family, which also includes squids and snails.

Clams, like mussels and some other mollusks, burrow in sediment on the bottom of rivers and oceans. They eat by siphoning water through their shells. Thus, sand, salt and other debris remain within the shells until they receive a thorough cleaning. Because clams stay closed until being cooked, you have to clean them without actually opening the shell. Many cooks use cornmeal both to extract sand from the shell and whiten the clam meat. Follow the steps below to learn how to properly clean clams with cornmeal.

Things You'll Need

• Clams
• Large pot or bowl
• Cornmeal
• Small, stiff brush

Instructions

1. Discard any chipped or broken clams. Scrub the remaining healthy clams with a stiff brush under running water.

2. Mix 1 cup of salt with 3 quarts of water. Stir until the salt dissolves.

3. Add 1/2 to 1/4 cup cornmeal to the salt water.

4. Place the clams in the salt water and cornmeal mixture. Soak for one hour.

5. Remove the clams from the pot by pulling them out with a ladle or your hands. Do not pour the clams out of the pot, as sand and grit will wash over them.

Tips & Warnings

• Store cleaned clams at 45 degrees F in an open, dry container until ready to use.

References

• Smart Angler's Notebook; Clams and Mussels; Laurel Golicki
• Martha Stewart: Cleaning Clams
• Burr Brothers Clam Co.: Getting to Know Your Clams