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Preparing Live Clams (or Mussels), and a Pasta Sauce for Them

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Soaking will Purge Clams or Mussels of Sand and Grit
The water, after removing the clams, will be quite silty.

The water, after removing the clams, will be quite silty.

Soak your shellfish -- in this case I had a 1-kilo, or 2 1/4-pound bag of clams -- in salted water in the refrigerator for several hours, or overnight; during this time they will purge themselves of sand and grit, which will be left behind when you remove them from the container.

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