Thank you for watching !

Thank you!

Hmmm , this is interesting, I’ll try it, thank you !

One day only removes a tiny bit of sand, And that’s if your environment is free of noise and vibration, when they sense something, they close up and do not purge. also, it’s preferable to use real seawater, not tapwater and salt. They need to purge for at least three days, changing the water twice a day, and even then their will still be some sand in the siphon.

I would keep them alive in the shell overnight until ready to clean. They do not need to be in water. Just cover them with a damp cloth.

@@nelsonfelixoutdoors6095 oh cool tyvm. Didn't know lol. That's why asked fridge after cleaning some lol. Getting 3 pounds, 2 days fried clams with bellies 👏, can put half on tray with damp cloth. Gonna save lot money and put couple pounds on this summer🤣😂, live in RI used to get my own and cohaugs when wanted some. Can't anymore. Free was best tho. Fried clams with bellies and Portuguese style stuffies, clamcakes when get a lot. Now paying still cheaper than eating at clam shack or restaurant.. thanks again. Sry got excited lol

@@ronaldyeater3322 🤣I hear you brother ! Enjoy !

@@nelsonfelixoutdoors6095 thanks bro. Towel worked great, getting 3 more pounds, wasn't much sand? Not like when got free, but free was great😂🤣

These aren’t your regular hard shell clams , these are soft shell clams, AKA “steamer” or “piss” clams . They have tons of sand in them that is why most restaurants do not serve this type of clam

@@nelsonfelixoutdoors6095 Ipswich, soft shell clams don't have alot of sand if u know what you're doing, I have never seen anyone in New England cut the siphon like u did !

@@edg5218 so please explain the “know what you’re doing” part? Was it the digging ? lol. Here on Long Island you won’t find a single restaurant selling these because of all the sand in them. I do steam them as well without cleaning the siphon and love eating them, but they do always have a lot sand in them. Go dig a few up and then open the siphon and see how much saying comes out

@@nelsonfelixoutdoors6095 You obviously have not been to New England have u? Where every restaurant serves them steamed and most popular fried. Not a single restaurant there has the siphon cut open! U can even watch shucking videos in Maine and along the NE coast that supply these clams and they do not cut the siphon.

@@nelsonfelixoutdoors6095 oh and almost forgot the clams need to be purged in a saltwater solution, then b4 cooking they need to soak in a cornmeal slurry solution. For about 30 to 60 mins prior to cooking, also scrubbed and rinsed. There u go ur welcome for the correct way to enjoy sand free clams!

I accidentally deleted the footage from the memory card before I got to upload and edit it. And then I didn’t get a chance to go clamming again last season but I am going very soon and will be making another video.

Finally got a chance to make that cooking video . Thanks for watching !

They will die in vinegar