Rub together the Manila clams in hot water heated to 50℃, and let sit for 5 minutes.
The water starts to appear gray and cloudy as the sand begins to come out of the clams. After 5 minutes, the Manila clams should have popped open their shells and should be ready to use in your favorite dish!
*If you have the time, it's best to let them sit for about 15 minutes.
Story Behind this Recipe
I saw this tip on TV and thought it was interesting, so immediately tried it out. I adjusted the amount of water and method to suit my style.
I use the hot water from an electric kettle set to 50℃. That way, I don't have to take the temperature of the water. To make nice and plump Manila clams, enjoy them cooked with Chinese chives and salt.