Live clams

I bought fresh clams at whole foods the other day. the fish monger instructed me to keep them in the refrigerator with a wet towel on top of them, and they would last for the next two days until my clam bake party. Of course I will be posting how-tos on all of our delicious feast items.

CLEANING:
First, gently tap any clams with open shells against the counter top. Discard any clams that do not close their shells within a few minutes or that have cracked or chipped shells. Place all the clams in a bowl and fill it with cool tap water.
Let the clams sit for 20 minutes to an hour. During this time, they will spit out the sand from inside their shells. When you're ready to cook, lift each clam from the water and scrub it to clean any particles or grit from the outside surface.