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

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

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

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 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 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

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 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

Please make this after a successful clam dig!Vongole: Manila ClamsRosso: Red = tomatoVongole rosso is a dish made with Manila clams using tomato sauce.Bianco: White = white wineVongole bianco is a dish made with Manila clams using white wine.● If you want to taste the garlic, make sure to remove the center sprout of the garlic and coarsely mince the rest of the clove. It's delicious this way.● Clams with shells on are easier to cook and look better, but they are harder to eat.Vongole Rosso Recipe by Cooking S Papa

I got seasonal large-sized manila clams.The butter is optional. It is delicious either with or without it.If you are adding the butter, I think it is more flavorful to add it toward the end.The sake may catch on fire, when you shake the skillet, so be careful! Recipe by Yume.

Since the alcohol boils off, you could also serve this to children.The natural flavors of the ingredients come to life for a delicious dish.Turn the heat to high right away, cover with a lid, and steam. This will create very plump and delicious manila clams. Recipe by Arisu2000