How to De-Sand and De-Salt Manila Clams

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, How to De-Sand and De-Salt Manila Clams. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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To get started with this recipe, we must prepare a few ingredients. You can have How to De-Sand and De-Salt Manila Clams using 5 ingredients and 11 steps. Here is how you cook it.

The gritty feel of the sand in clams is quite unpleasant. Let's eat tastier clams by completely removing the sand and the slime!

The Manila clams are sensitive to fresh water and heat, so be careful. It will also weaken if the salt concentration is too low.
The salt concentration in sea water is about 3%, so you can mix 30 g of salt to 1 liter of water.
A dead clam could contaminate the water and kill the entire batch, so discard promptly. Recipe by Cooking S Papa

Ingredients and spices that need to be Make ready to make How to De-Sand and De-Salt Manila Clams:

1. 200 grams Manila clams
2. 100 ml Hot water
3. 1 tbsp Salt
4. 350 ml Water
5. 2 to 3 cubes Ice

Instructions to make to make How to De-Sand and De-Salt Manila Clams

1. Dissolve 1 tablespoon of salt in 100 ml of hot water. Once dissolved, add the ice to cool, and then add the 350 ml of water. This should make a slightly less than 3% salt solution.
2. Put a wire rack in a tray, and put the clams and the salt solution in it. The rack will prevent the clams from reabsorbing the sand that they expel. Cover loosely with a newspaper, sushi mat, etc.
3. Leave in a cool place, preferably for at least 3 hours. This will let the clams expel their sand, slime, and odor.
4. If you are worried about the water temperature getting too high, you can put some ice cubes on of the cover.
5. This is the water after the clams expelled their sand. They expelled a lot of slime as well.
6. They are too salty as-is, so remove excess salt an hour before cooking. Quickly rinse the clams and leave on a colander, and the clams will expel salt.
7. Rub the shells together to cleanse it of dirt and slime. They will break if you handle them too roughly, so handle with care.
8. If you want to freeze them, bag them in plastic bags after you de-salt them, remove air from the bag, and freeze. Do not thaw them when you cook them: just use them as is.
9. Rice cooked with Manila clams!.
   
   https://cookpad.com/us/recipes/152424-hearty-manila-clam-rice
10. Vongole bianco!.
11. Miso soup with Manila clams!.

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