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1
Dissolve 1 tablespoon of salt in 100 ml of hot water.
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2
Once dissolved, add the ice to cool, and then add the 350 ml of water.
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3
This should make a slightly less than 3% salt solution.
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4
Put a wire rack in a tray, and put the clams and the salt solution in it.
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5
The rack will prevent the clams from reabsorbing the sand that they expel.
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6
Cover loosely with a newspaper, sushi mat, etc.
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7
Leave in a cool place, preferably for at least 3 hours.
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8
This will let the clams expel their sand, slime, and odor.
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9
If you are worried about the water temperature getting too high, you can put some ice cubes on of the cover.
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10
This is the water after the clams expelled their sand.
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11
They expelled a lot of slime as well.
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12
They are too salty as-is, so remove excess salt an hour before cooking.
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13
Quickly rinse the clams and leave on a colander, and the clams will expel salt.
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14
Rub the shells together to cleanse it of dirt and slime.
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15
They will break if you handle them too roughly, so handle with care.
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16
If you want to freeze them, bag them in plastic bags after you de-salt them, remove air from the bag, and freeze.
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17
Do not thaw them when you cook them: just use them as is.
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18
Rice cooked with Manila clams!.
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19
Vongole bianco!.
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20
Miso soup with Manila clams!.
