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Old 12-05-2019, 09:01 AM   #21
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I put them in a bowl of cool, salted water overnight and stirred them every so often. It seemed to work.
What is the salt to water ratio you use? Do you add cornmeal?
My fridge is 36F, is that ok?
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Old 12-05-2019, 09:35 AM   #22
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Quote:
Originally Posted by GotGarlic View Post
I put them in a bowl of cool, salted water overnight and stirred them every so often. It seemed to work.

It does, though not as well or as quick, particularly if they are a really sandy bunch of clams. The Serious Eats link has a note explaining how to do it at the bottom. You might have to change the water out several times if they are really sandy. And salt the water enough to where it tastes like the ocean. We used to do it in just cool tap water.


If you get lucky, you might just have to do it once.
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Old 12-05-2019, 09:52 AM   #23
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Won't fresh water kill the clams?
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Old 12-05-2019, 10:54 AM   #24
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Originally Posted by msmofet View Post
What is the salt to water ratio you use? Do you add cornmeal?
My fridge is 36F, is that OK? The fridge will be fine.
I didn't measure - I just put salt in till it tasted right.

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It does, though not as well or as quick, particularly if they are a really sandy bunch of clams. The Serious Eats link has a note explaining how to do it at the bottom. You might have to change the water out several times if they are really sandy. And salt the water enough to where it tastes like the ocean. We used to do it in just cool tap water.
I'm sure you're right. I was saying that it can be done without a pump or sous vide circulator.
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Old 12-05-2019, 07:38 PM   #25
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And for getting the approximate salinity of sea water, for purging seafood, add 4.5 oz of salt to a gallon of water.
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