Hey there guys. I am sure there is someone out there who knows how to completely de-sand goolwa cockles for use in dishes such as marinaras/pasta dishes/soups etc. Have no problems in getting our bag limit of cockles and they always go to good use in the bait freezer. However, we'd like to put them to good use in the kitchen as well! Have tried numerous things recommended in cook books/online but there always seems to be a very slight amount of sand/grit inside the cockle - rendering them inedible. Have tried keeping them alive in saltwater for 24-48 hours, fresh water for the same period and