Many cook books advise that fresh clams should be soaked in salt water with a bit of corn meal added. The purpose is that the clams will consume the corn meal, thereby cleansing their gut of sand.
However, I've seen it said elsewhere that this is unnecessary for farm raised clams since they are raised on a medium suspended above the bottom and therefore not exposed to sand.
My question is twofold:
1) Is the first advice valid at all? Does this soaking improve the taste and/or quality of the clams?
2) If #1 is true, does it also apply to farm raised clams or is the step unnecessary?