Originally Posted by msmofet
Thank you everyone. I read somewhere that Supermarket clams should already be purged? But just wanted to see what others do. Last time I cooked fresh clams DD said they were sandy.
Are you talking about hard shell or soft shell (steamers)? Most commercially available hard shell clams are cultivated and purged. Steamers have sand in the shell, but the hot water in the sink trick takes care of that. I have not encountered any sand in steamers after this, so they are either purged before hitting the market or they don't have sand inside the animal.
If you dig your own then that's a different topic. By the way, you need a license in MA, NH, and ME. Not sure about other states.