Make a weak brine solution – 1/3 cup of non-iodized salt (iodine will kill clams) to one gallon (3. 7 liters) of water should work. Soak clams in the brine for about fifteen minutes, to remove all grit from inside and outside the clam. Fresh water works decently as well. Pour the clams into a strainer, and hold under a stream of cold water. Scrub thoroughly with a metal brush. Place clams back on the towel you had them on earlier. Rub them dry gently to remove any final grit.
Here, you can choose to add the aromatic ingredients listed above. They are not needed, but if you prefer more flavorful clams, add the extra ingredients, or even just some of them. Keep in mind that the amounts are for three pounds (1. 3kg) of clam, so you may need to add or subtract amounts depending on how many clams you have. If you do chose to add them, this is the moment to do so.
Red hot sauce is a nice addition too.
