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

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

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

If you just guesstimate things when de-sanding clams and fail, it's a shame. So I've made this a foolproof recipe (?) for everyone.Please use this method and enjoy creating lots of Manila clam recipes!I usually do this at night, drain it in the morning and freeze the clams.If you have clams stocked in the freezer, you can make pasta, soup, sautés and so on in no time at all so it's really convenient. Process the clams like this when they're on sale, to save money and enjoy more delicious meals too.During the hot summer months, do this in a cool location in a short amount of time. Recipe by ehuchan

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

On a talk show on a local TV station here in Hokkaido, they said that you can wash shucked oysters in 50°C hot water. I tried it out right away and the oysters really became clean. I wanted to share this with everyone, so I uploaded this tip.I was listening to the program while working, so I filled the gaps based on my own experience.Regarding the temperature of the water, if you have a thermometer you may want to measure it so that it's 50°C, but if you don't don't worry. Your body temperature is around 36°C, so the water should be hot to the touch. Bath water is around 42°C so use that as a guideline to how hot the water should feel. Recipe by mielle

I made this for Girl's Day (Hinamatsuri, March 3rd) using Manila clams instead of the usual surf clams.The flavor will differ depending on the clams. Adjust the seasoning at the end with salt.You can make this with soy sauce, but it'll color the soup. Osuimono should be made with usukuchi soy sauce. Recipe by Parufe

I thought it'll be cool to be able to use the delicious clams more easily. It turned out to be very convenient when I tried freezing the clams that I received in abundance one time. This time, I bought 2.5 kg of clams at 400 yen at an all-you-can-stuff sale. It turned out to be 5 medium-sized Ziploc bags worth of clams. I can enjoy these for a while with dishes such as wine-steamed clams and pasta.If you have the well cleansed, sand-removed clams stored in your freezer, you can use them for cooking right away. It may be better to put the dirt/salt-removed calms into the fridge a while after cleaning if your room temperature is high. Please submerge the clams in salt water as soon as you bring them home from the store (or as soon as you receive them as a gift). Make sure to implement the sand removing process at least for an hour even if you buy the ones that are labeled as "sand-removed". Recipe by Bunbun

I recieved a lot of shijimi clams as a gift but I wondered, how was I suppose to store all this? So I looked it up. Shijimi clams help combat summer fatigue, revive strength, and regulates liver function. They are packed with vitamin and calcium, 4 times of calcium than manila clams, 3 times the calcium of milk, and vitamins value equivalent to eel! It even helps lowers cholesterol. I was astonished to find out how nutritious shijimi clams are.It is said that shijimi clams consumes it's own nutrients, so as not to loose the umami flavor, and to retain the plumpness of the fresh shijimi clams, they should be cooked as soon as possible or frozen immediately for later use. Recipe by rubi0314

I learned this from my father, who has been eating surf clam for years.Wash the sand off very, very well!!Blanch the clam for just 10 seconds!!If you cook them for too long they will become tough, so watch out.Just blanch them briefly and they will become sweeter and tastier. Recipe by Mamipo-

Seasonal steamed clams are good if steamed, but I like to make them into pasta instead.-The pasta should be al dente.-Instead of pepper, you can use chopped green onions. Recipe by bobitin.

so yummy!