How to Easily Remove Sand from Clams

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 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 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 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-

so yummy!

I consulted a cookery book a long time ago to make just several stuffed cabbage rolls. According to it, I had to boil a whole cabbage in a pot. It was too much and I just wanted to use several leaves. It is difficult to remove cabbage leaves without tearing before boiling. Since I thought of this method, I have always been successful.Use a small knife to cut out the hard center core. The leftover cabbage will freshen up because of the water! This is another good point of this method. If a metal blade touches the cut surface of a lettuce, it will discolour. Use a ceramic knife or your hand to cut the leaves from the center core. Recipe by JACK0904

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.

This is the method I've been using for a long time.Be sure to thoroughly rinse off the katakuriko. Recipe by Takunosupu-n

I was struggling to pit a large amount of apricots. So, I uploaded this like I would a recipe.Please use a soft touch. Otherwise, the fruit will get smashed... Recipe by Amarettojinja-

This hamaguri soup is a indispensable on festive celebrations. It's so easy that I make it all the time!Related recipe-(For okuizome, baby's eaning ceremony.)Step 3: You can add as much water as you want, but I usually only use as much as the sake.Step 4: If you don't have usukuchi soy sauce, you can use a tiny bit of regular soy sauce and salt to add flavor. Recipe by Hanamaru yoshiaki

I love sake steamed Manila clams!!I wanted to make them easily in the microwave.For the brine, 3% salt will give the same salinity as sea water.If you have 500 g water, you would add 15 g salt.It should taste a bit salty.The newspaper is used since clams will degrit only if it's dark, and also, they squirt out water.If you microwave them for too long, the clams will become tough. Recipe by Hinamatsuri

I used to avoid kegani (hair crab) because it can hurt you and it was a bother to shell. If only I'd know how to do it earlier, so I decided to upload the steps.Use the crab meat in salads, crab rice, crab omelettes, crab fried rice, crab croquettes and so on.It's hard to get the meat out of the claws and joints, so if you boil them with the shelled legs, you can use the stock for miso soup or hot pots.Try mixing the brown meat (the "miso" of the crab) with the white meat in the shell - delicious. Recipe by Ryoushinoyomekko

I wanted to know why boiled eggs can be peeled easily sometimes and then they're impossible to peel other times. I did some research and this was the result. With this method, I have no more problems peeling boiled eggs! This method works so perfectly that I want to pass it down to my child (who's still a baby, though) and grandchildren (even thoughdon't have any yet) and to future generations!Through my research, I concluded that if the egg whites coagulate as quickly as possible, they separate from the thin inner skin of the egg, making it easy to peel.So starting with cold eggs and cold water doesn't work!!! Recipe by Kikoutou

I made this for my daughter's weaning ceremony. My mother taught me how to make this. It was the first time for me to make a clear soup with clams. It's been a while since I made soup from scratch.In Step 3, the clams will harden so make sure you take them out of the pan when they have opened up. Recipe by kannak0930

Somehow we've combined sake-steaming and panfrying in butter as our standard way to cook clams.When the clams have opened up, they are cooked, so don't continue heating or they will shrivel up and become hard. Recipe by LeoRyu

I tried to imitate a dish I had at a Japanese restaurant.Adjust the broth with soy sauce and salt to taste. I recommend a moderate amount of soy sauce, or else the broth will become too dark. Recipe by yukasuke39

It's such a waste to use grated daikon (traditional Japanese way to clean oysters)!Simply mix them gently. Try not to massage them. They will lose their freshness quickly so prepare the oysters just before cooking! I also run a blog by the way! Please check it out! http://ameblo.jp/cooking-s-papa/entry-11729270487.html. Recipe by Cooking S Papa

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

For my son's weaning ceremony.I wanted to make an elegant clear soup.Use a colander when rinsing the sand from the clams to prevent the sand from being sucked back in.There's no need to add light soy sauce. You'll taste the umami of the kombu and clam broth. Recipe by YUKI0611

A long time ago, an izakaya (pub) that I used to go to had "clams steamed in sake" and "clams with butter" on the menu.Other than the natural salt and flavor from the clams, you don't need anything else.You can also make this with manila clams.But orient clams are larger and have better texture, so I usually buy them instead. Recipe by Mikan no niwa

#GoldenApron23The recipe consists of stuffed clams with a paste made with chopped clams, butter, flour, sour cream, cheese, and other ingredients.

I thought everyone removed the cellophane this way, but that doesn't seem to the case. I realized my way was unique.Of course, you can prepare your natto as you like, but since I like it with sesame oil and salt, I've been eating it this way for some time.Just pull a small edge of the cellophane out of the container, close the lid and pull it out! Recipe by Karian