Since there's only two of us, I always buy a small pack of manila clams. I thought up this ratio for removing the sand that only uses a small amount of water and is easy to remember. This is my memo.If only using a small amount of clams, you can use a flat bottomed bowl to remove the sand. (The main photo shows the clams in a small colander rather than a tray.) Recipe by Sasakimei

This is a popular dish in my house.※ Boil quickly or smaller okra.※ If you cool it quickly using a fan, the colour will be preserved. ※ If you don't rub salt on the okra, add salt to the boiling water. ※ If you are in a hurry, run cold water over the okra until cooled, and pat dry. Recipe by Yuuyuu0221

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

This method of washing the clams in hot water to remove the sand was shown on TV a while back, then I came up with my own way to do it.It seems that soaking them in hot water forces the clams to spit out the sand. I decided to try washing them at 50℃. The temperature can be changed.Regarding the temperature of the water... the clams should soak in water at a temperature at about which the meat will poke out a bit (45-50℃).If it's too hot the clams will open up and you'll lose the juices, so be careful. Recipe by ano mama

What's the salt concentration of seawater to match with the salt water??With this method, the clams will always easily spit out sand.The quieter and darker the atmosphere where the clams are left, the easier they will release the sand.The clams should be covered with just enough salt water that the tops are barely sticking out. If you are using a large tray or a large amount of clams, double the ingredients. Recipe by Kyoto no taachan

In my house, I am the only person who eats bananas. So I avoided buying bananas because they spoiled so quickly. I just popped it in a plastic bag and put it in my fridge, and found out it kept for a long time! Since then, this is the way we preserve bananas in my house.- Make sure no air gets in the plastic bag. Press all the air out before tying it.- Only place 1 banana in 1 bag. If you put more in, it will spoil quickly. Recipe by A-jin

I like having buttery escargot, but it's difficult to get a hold of and my husband doesn't like escargot. That's why I tried making this with seasonal hamaguri clams.If you don't have wakame or salt, it's fine.The clams and the butter both have salt so the recipe doesn't call for any added salt, but if it tastes too weak, you can adjust the flavor with salt or light soy sauce. Recipe by akkey-y

I wanted to try some extremely nutritious quinoa.☆The ratio of water and quinoa is 2:1☆If this is your first time having quinoa, it will probably taste a little weird, so it's a good idea to flavor with some salt, but you don't need to add the olive oil. You don't need to eat it as is, you can add 2 tablespoons to 2 rice cups of rice when cooking white rice to make it more delicious. Recipe by -haruchan-

I saw this tip on TV and thought it was interesting, so immediately tried it out. I adjusted the amount of water and method to suit my style.I use the hot water from an electric kettle set to 50℃. That way, I don't have to take the temperature of the water.To make nice and plump Manila clams, enjoy them cooked with Chinese chives and salt. For 1 bag. Recipe by AZberry

I tried to recreate an appetizer I ate at a certain Italian restaurant. This is a large dish version for sharing at home.Make it just before eating.Note 1: Taste it and adjust the amount of Krazy Salt you add to the turnip and salad. If you are using a small amount of ham, it's fine to add a lot of salt.Note 2: Add the oil last (as a coating). It slightly prevents the salad from becoming watery. Recipe by Kechauru recipe

My husband came home from a business trip with a gift of 5 kilos of shijimi clams caught in Tobashiri in Hokkaido from a client. So I decided to make something with them!Shijimi clams are small, but packed with umami! They also are good for your liver's functions, and help to combat fatigue too! They have 4 times the calcium of Manila clams! And 3 times the calcium of milk apparently.If you de-sand the clams in a dark place, they'll spit out a lot of water. When you de-salt the clams, try not to overlap them (although I haven't followed my own advice in the photos.) If they overlap, the clams below tend to suck in the sand spit out the the clams on top. Add barely enough water to cover the clams; the tops can peek out of the water a bit. Recipe by rubi0314

Thanks for trying out my recipe.Store the dried rosemary along with some dessicant in a jar.You could use the rosemary for getting rid of the smell of meat, mix it in with potato or bread-based cooking, but you can also add it to herbal teas and oils.You can put any leftover rosemary in tea bags and use it for an herbal bath. (It supposedly promotes healthy blood circulation and beautiful skin.) Recipe by Harmony Forest