How to choose clams and clean clams quickly, fresh meat
How to choose fresh clams? How to clean the clam? How to make clams release sand quickly? This is the question of many housewives when they want to cook delicious dishes from clams such as steamed clams, clam soup, clam hot pot…
Clam is a dish that is both delicious and has many health benefits, but its meat contains sand. If the sand is not cleaned, it will make the dish taste muddy, the clam meat is not delicious.
The following article will introduce some ways to choose and clean clams, to make clams release sand without a grain, please refer.
Article table of contents
How to choose fresh clams
- You should choose the ones with hard shells, tight mouths, heavy hands, no smell. Those are fresh clams.
- As for the clams with their mouths open, if they touch them with their hands, they close their mouths, they are alive and fresh.
- If you feel the clam is light, easily separate it by hand, the clam is dead.
How to clean clams
1. Soak clams with salt and chili
Soak the clams in water with a little salt and cut a few slices of chili in it. After 1-2 hours, the clams will release all the sand and dirt. You just need to take out the clams and rinse a few times with clean water to process.
2. Clean the clams with salt and sesame oil
Soak clams in water, add 1 teaspoon salt and 1 teaspoon sesame oil to the water, stir gently and let stand. After about 2 hours, the clams will release the sand.
3. Make sand clams with vinegar
Put the clams in a basin of clean water, add 3 tablespoons of rice vinegar to the water and soak for 40 minutes. In the acetic acid environment of vinegar, the clams will release all the sand very quickly.
4. Keep the clams in the fridge
Rinse the clams a few times with water and then drain. Put the clams in the fridge for 30 minutes. The clam will open its mouth and spit out all the sand. You just need to take out the clams and wash them with water many times.
5. Quick clam cleaning
If you do not have time to soak and clean clams, you can apply the method below.
Heat a pot of hot water. When the temperature of the water reaches 50 degrees Celsius, turn off the heat, put the clams in, cover the pot and soak for 15 minutes.
This method of cleaning clams is quick, but requires controlling the appropriate water temperature at 50 degrees Celsius. If the water temperature is too high, the clams will open up, over-ripe, and lose their taste.
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