Farmed clams usually just need a quick scrub under running water. But if you buy wild clams, soak them in lots of cold water with a bit of kosher salt for 20 minutes, then drain before cooking. A generous pinch of cornmeal in the soaking water may help expel even more grit.
Serving Size: 2 oz. clam meat & 1 cup relish
271 calories; fat 3g; cholesterol 17mg; sodium 432mg; carbohydrates 48g; dietary fiber 8g; protein 18g; sugars 18g; niacin equivalents 2mg; vitamin a iu 1474IU; potassium 678mg.