Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site utah-gr.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!genrad!panda!talcott!harvard!seismo!cmcl2!philabs!pwa-b!utah-gr!thomas From: thomas@utah-gr.UUCP (Spencer W. Thomas) Newsgroups: net.cooks Subject: Re: Clam experts sought Message-ID: <1483@utah-gr.UUCP> Date: Fri, 21-Jun-85 14:37:13 EDT Article-I.D.: utah-gr.1483 Posted: Fri Jun 21 14:37:13 1985 Date-Received: Wed, 26-Jun-85 05:18:42 EDT References: <> <140@telesoft.UUCP> <954@mhuxt.UUCP> Reply-To: thomas@utah-gr.UUCP (Spencer W. Thomas) Organization: Univ of Utah CS Dept Lines: 11 A nice hint I read recently for "cleaning" clams: Put them in water for several hours (I think 6 hours was the number in the recipe) with an iron nail. Apparently the iron causes them to disgorge the "sand" in their digestive tract. It means you can't buy the clams on the way home from work and eat them the same night, though. You can probably open clams with an oyster knife (how else would you get raw clams on the half-shell?) -- =Spencer ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)