What you should do before starting to eat👌🏼.

Purge your clams.
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Before cooking, you'll want to scrub each clam under cold tap water to remove any "sea gunk," but you'll also want to purge them to remove as much sandy grit as possible.
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After scrubbing each clam, dissolve 35 grams of Sea Salt per 1000 grams of Cold Tap Water in a non-reactive bowl (ex. plastic). Enough to submerge the clams.
Place your clams in the bowl and let sit in a cool, dry place, away from direct sunlight for at least 1 hour and up to 20 hours.
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I let mine sit 8 hours.
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Mimic the clams water environment:
In Summer: Leave out on the counter (warmer waters)
In Winter: Place them in the fridge (colder waters)
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When you're ready to cook, drain and rinse the clams, and you're ready to go!
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I did this with store-bought clams, and I had a significant amount of grit at the bottom of the bowl. It's worth taking this extra step to ensure the most pleasant eating experience. If you want further reading on this, visit the link below.
Hank Shaw's Guide on How to Purge Clams:
thevirginiaspo...
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