How to Clean Clams from Sand and Open Them in a Pan Without Oil

• Pour the clams into the sink and discard those with broken or empty shells.
  Tap each clam on a cutting board and if it releases sand, discard it.
  Rinse the clams under running water to remove any remaining impurities.

• Place the cleaned clams in a colander.
  In a large bowl:
  – pour water halfway up;
  – add 2 tablespoons of fine salt and a pinch of coarse salt;
  – mix;
  and immerse the colander with the clams.

  Add more water up to a couple of inches from the edge.

  Let them purge for at least 2 hours.

• 

• After the time has passed, remove the colander with the clams from the bowl.
  Tap each clam again on a cutting board and if it releases sand, discard it.
  Rinse the clams under running water.

  Your clams are clean.

  

• The clam shells can damage the pan or pot lining, so it is advisable to use a stainless steel sauté pan specially designed for opening mussels and clams.

  In a pan or pot, heat a sprinkle of garlic powder, a couple of whole dried hot chilies, and a few parsley stalks to flavor.

  Add the clams, quickly stir, and deglaze with a shot glass of white wine.

• Cover with a lid, preferably glass, and cook over high heat for 2-3 minutes, shaking the pan occasionally, until the clams are fully opened.

  Your clams are open.

  Let the clams rest in the pan or pot with the lid on for a few minutes so that the retained heat opens even the slowest ones.
  Then, discard any clams that remain closed.

  

• Remove the clams from the cooking liquid and transfer them to a deep plate.

  Attention
  If – and only if – the clams show obvious sand or impurity residues [unfortunately it depends on the starting product], evaluate if it is necessary to quickly rinse them under running water to not compromise the final preparation, which we will nonetheless enhance with the filtered broth.

  Season the clams with pepper and chopped parsley.
  Cover with another plate to keep them moist.

  Strain the cooking liquid – with a cloth strainer or a fine-mesh strainer lined with a two-ply paper towel – pouring it into a bowl.
  In addition to any impurity residues, the garlic, chilies, and parsley stalks will be retained.

  Quickly rinse the pan or pot with only running water and dry with a paper towel to remove any impurity residues.

  Pour the filtered clam broth back into the pan or pot.

  Your clam broth is ready.
  Your clams are ready.

• Proceed with the desired preparation, for example: spaghetti, risottos, or soups.

  

• Add the clams to your preparation only at the end, just the time to heat them.

• – Creamy White Clam Spaghetti.
  – Garlic, Oil, Chili Pepper, and Clam Spaghetti.