Washing Clams and Shellfish: Some Use Chili, Others Use Wine — All Wrong! A Seafood Vendor Taught Me This Truly Effective Trick

Cleaning clams and shellfish so they release all the sand and grit has never been easy — and I used to struggle with it too.

Clams, like many other shellfish, are not only rich in nutrients but also offer a delicious taste that makes them a favorite in many households. However, the first challenge in preparing them is figuring out how to get rid of the sand and impurities they carry inside.

Many people swear by soaking them in water with chopped chili or even wine, hoping the spiciness will force the clams to spit out all the grit and dirt. I’ve tried those methods myself, but the results were never as good as I had hoped.

Recently, while buying seafood, the vendor quietly shared with me a simple and highly effective tip to clean clams and shellfish. If you're someone who loves preparing these delicacies at home, let me share that secret with you.

Salt and warm water is the golden combination. Warm water at 40°C mimics tidal conditions, tricking the clams into thinking the tide is rising. They begin “panting,” which helps release sand and impurities. Keep the salinity around 3 percent, which means adding about 15 grams of salt to 500 milliliters of water. This concentration helps shellfish relax and open up.

The water level should only just cover the clams. If it’s too deep, there won’t be enough oxygen. A shallow basin works best and is three times more effective than a deep one. When you see their siphons sticking out, it means they’re purging thoroughly.

Changing the water two times during the soaking process gives better results. The first round of water will be cloudy and dirty. The second will be much clearer, and by the third rinse, there should be almost no visible impurities.

Here are a few additional tips to keep in mind:

First, avoid using stainless steel sinks or basins. These can produce a weak electric current that causes clams to contract and stop purging. Use plastic or ceramic containers instead.

Second, spread the clams in a single flat layer. Don’t pile them up like a pyramid. Clams on the bottom can get crushed and won’t open properly. Occasionally shake the basin to stir them and keep the purging going.

Third, stay away from aluminum containers. They may cause chemical reactions that affect the flavor of the clams.

Once cleaned, here are three ways to check their quality:

Tap lightly on the shells to hear the sound. A dull sound may suggest there’s still sand inside. Clams that remain open and don’t close when touched are likely dead and should be discarded.

When blanching, add two slices of ginger. This helps clarify the broth and you’ll see sand settle at the bottom. Skim off the foam floating on top since it’s the final waste released by the clams.

During the rinse, direct a stream of water into the gaps between the shells. This helps remove hidden grit trapped inside the folds. Properly cleaned clams should feel smooth like peeled boiled eggs once cooked.

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