![]() ![]() In a pot with a tight-fitting lid (like a Dutch oven) that's large enough to hold all the clams, render bacon over medium heat until crisp. Scrub clams, submerge in the water, and let sit for about 20 minutes to allow the clams to circulate water through themselves, releasing silt. ![]() Prepare a large bowl of cold water with enough salt added so that it tastes like seawater. ![]()
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