A Quick Way to Degrit Manila Clams

In the past, even when I took the time to degrit the clams, sand still remained. With this method, I don't have to eat sand anymore.

The ideal temperature for the water is anywhere between 48-52℃, but if it drops below 43℃, bacteria will grow, so be careful.

Apparently, the clam go into shock when they are immersed in 50℃ water. Recipe by Takichan

In the past, even when I took the time to degrit the clams, sand still remained. With this method, I don't have to eat sand anymore.

The ideal temperature for the water is anywhere between 48-52℃, but if it drops below 43℃, bacteria will grow, so be careful.

Apparently, the clam go into shock when they are immersed in 50℃ water. Recipe by Takichan

In the past, even when I took the time to degrit the clams, sand still remained. With this method, I don't have to eat sand anymore.

The ideal temperature for the water is anywhere between 48-52℃, but if it drops below 43℃, bacteria will grow, so be careful.

Apparently, the clam go into shock when they are immersed in 50℃ water. Recipe by Takichan

In the past, even when I took the time to degrit the clams, sand still remained. With this method, I don't have to eat sand anymore.

The ideal temperature for the water is anywhere between 48-52℃, but if it drops below 43℃, bacteria will grow, so be careful.

Apparently, the clam go into shock when they are immersed in 50℃ water. Recipe by Takichan

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Ingredients

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1

Put the Manila clams in a bowl, and immerse them in hot water heated to 50℃. The clams will immediately come out of their shells.
2

Rub the clams together in the hot water, then after 5 minutes, they should be finished de-gritting (the water will become cloudy, and the sand will come out).