Clams live buried in the sandy bottom of the ocean floor. They accumulate grit, sand, and dirt because they do not fully close their shells. Live clams need to be purged of the sand and grit prior to cooking. To purge clams, they must be submerged in a saltwater solution of 1⁄3 cup salt mixed with 1 gallon water for 30 minutes, after which the water should be
changed. This should be repeated two or three times. Alternatively, the clams can be left in a large
amount of water overnight.