What's the most effective way to de-grit clams and mussels? Apparently there are 3 possibilities.
Salt and cornmeal.
Has any academic peer reviewed or researched this? This blog tested just with or without cornmeal:
After 24 hours and 4 water changes, I steamed them in separate pots. The first batch (sans cornmeal purge) had significantly more sand in their bellies and shells and the pot in which they were cooked than the second (with cornmeal purge) batch, but they still tasted of the sea. The clams in the second batch were lighter in color, plumper, and notably sweeter than the sea.