ISO help with first steamed clams
I am going to steam clams for the first time. I have read in various sources that the clams have to be soaked in salt and cornmeal before using. However, I just read in "The Legal Sea Food Cookbook," that this step is not necessary and to just scrub and rinse them. I'd like to know if I have to soak them because I have little room in the refrigerator for a large pot of clams and skipping the soaking would be helpful. But I don't want skip this step if it's going to leave sand in them, ruin the quality of them, or make them unsafe to eat. What do the pro's do? Also, what is the best book to buy on cooking seafood?