Simple step-by-step method to remove sand from clams so you can enjoy them immediately with no fuss

To clean the clams, you'll need:

• a large bowl;
• cold water;
• salt;
• a colander or a small strainer;
• a clean dish towel.

The recommended amount is 30-35 grams of salt per liter of water. This allows the clams to stay alive and filter the water, expelling sand and impurities.

First, check the clams one by one. Discard any with broken or chipped shells. Even clams that are fully open should be discarded if they do not close when touched or tapped gently on the countertop.

Rinse them under cold running water, rubbing them lightly with your hands to remove any residue from the shells.

Fill a bowl with cold water, add salt, and stir. Place a colander or wire rack on the bottom of the bowl and set the clams on top. This way, the sand will fall to the bottom without coming back into contact with the clams.

Cover the bowl with a dish towel and leave the clams in the refrigerator for about 2–3 hours.

If you find a lot of sand at the bottom, change the water, add salt again, and continue the purging process for another hour.

When you’re done, don’t pour the entire contents of the bowl into the colander. Lift the clams out with your hands or a slotted spoon, leaving the water and sand at the bottom. Rinse them one last time under running water.

It usually takes 2-3 hours. Clams that are already fairly clean may take less time, while sandier ones might need a second soak.

It’s not necessary to leave them soaking overnight. Soaking them for too long can weaken the clams, especially if the water isn’t changed.

To purge the clams, use about 30–35 grams of salt per liter of water.

Too little salt makes the water unsuitable for the clams, while too much salt can stress them. It’s best to use a scale instead of eyeballing it: the classic “pinch” method can take a break this time.

Freshwater is not suitable for prolonged soaking. Clams are marine mollusks and need saltwater to remain alive during the purging process.

Tap water is fine for the initial and final rinses, but to remove the sand, it’s best to prepare a solution of cold water and salt.

Avoid hot water, as it may stress the clams and cause them to open before cooking.

Yes. While they’re purging, it’s best to keep the clams in the refrigerator, especially in the summer.

The cooler temperature helps preserve them properly and prevents them from sitting on the kitchen counter for hours. Simply cover the bowl with a cloth, without sealing it tightly.

Some people add a teaspoon of flour to the salted water to encourage the clams to filter more water. However, this step is not essential.

To remove the sand, the following are much more important:

• the right amount of salt;
• soaking time;
• changing the water when it gets dirty;
• the final rinse.

Too much flour makes the water cloudy and makes it impossible to tell how much sand has been removed.

Check the bottom of the bowl. If you see grit or residue, it means the clams are purging.

After the second soak, the water should be clearer. For extra safety, you can open the clams in a skillet before adding them to the pasta.

Place them in a large skillet, cover with a lid, and wait for them to open. Remove them from the heat as they open and strain the released liquid through a fine-mesh strainer.

This step is important because the cooking liquid may contain some grit that wasn’t removed during purging.

Any clams that remain closed after cooking should be discarded.

Even clams purchased at a fish market or supermarket may contain small traces of sand.

Professional cleaning is primarily aimed at ensuring the safety of the product, but it doesn’t always remove every grain of sand. A shorter soaking at home can therefore be helpful before cooking.

Always buy clams that are pre-packaged or accompanied by information about their origin. Soaking them at home removes the sand, but it does not make shellfish of dubious origin safe to eat.

Here are the most common mistakes:

• using too little water for too many clams;
• forgetting the salt;
• leaving the bowl at room temperature;
• pouring the dirty water over the clams;
• not discarding broken shells;
• not straining the cooking liquid;
• add more salt to the recipe right away.

The most important step is to lift the clams out of the bowl without disturbing the bottom. Otherwise, the sand you just removed risks ending up exactly where it shouldn’t be.

After purging and rinsing the clams, cook them as soon as possible.

Let them open in a pan for a few minutes, and remove them from the heat as their shells open, so they stay tender.

Strain the liquid and use it to enrich spaghetti, risotto, or soups. Taste it before adding more salt: the clam broth is already very flavorful.

With cold water, the right amount of salt, and a little care, purging the clams of sand is easy.