When I randomly bought clams this morning for the first time in, like, a decade, then came home to find this recipe in my inbox, I felt like it was meant to be! But I soaked those motherf’ing clams for like 90 minutes, and then scrubbed them like mad, but they were still so sandy it made the whole thing inedible. Deeply bummed. What did I do wrong, Alison?
When I randomly bought clams this morning for the first time in, like, a decade, then came home to find this recipe in my inbox, I felt like it was meant to be! But I soaked those motherf’ing clams for like 90 minutes, and then scrubbed them like mad, but they were still so sandy it made the whole thing inedible. Deeply bummed. What did I do wrong, Alison?
I’m curious too. This is the part that intimidates me about cooking with fresh clams. I’ve heard if you sprinkle a little all purpose flour into your bowl of water, it helps draw out the sand. Not sure. Would love to get Alisons input.
Did you lift them out of the water with tongs, change the water and re-rinse the clams, and repeat this a few times? I always change the water at least three times while making sure not to transfer the sand, and that seems to do the trick.
When I randomly bought clams this morning for the first time in, like, a decade, then came home to find this recipe in my inbox, I felt like it was meant to be! But I soaked those motherf’ing clams for like 90 minutes, and then scrubbed them like mad, but they were still so sandy it made the whole thing inedible. Deeply bummed. What did I do wrong, Alison?
I’m curious too. This is the part that intimidates me about cooking with fresh clams. I’ve heard if you sprinkle a little all purpose flour into your bowl of water, it helps draw out the sand. Not sure. Would love to get Alisons input.
Did you lift them out of the water with tongs, change the water and re-rinse the clams, and repeat this a few times? I always change the water at least three times while making sure not to transfer the sand, and that seems to do the trick.