Slow-Cooker Clams with Bacon, Leeks & White Wine
Tip: Scrubbing clams prior to cooking is an important step in making sure they are in safe and prime condition to be eaten. The simplest way to clean them is to submerge the clams in fresh, cool tap water for 20 minutes to an hour. This will allow sand or dirt to escape. Then remove the clams from the water and scrub them using a brush. If the clams open at any point prior to cooking, or if they float when soaked, throw them out, as they have gone bad.