I made some white clam sauce for pasta starting with the clams in the shell and using only olive oil and the clam liquor for the liquid part of the sauce. It was way too salty. No salt was added. Anyone have any ideas on a)why it was so salty and b)what I could do to de-salt it. I squeezed some fresh lemon over the whole plate at the end and it helped cut it a little. This was a tried and true recipe!