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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)