How to Shuck Clams
Clams are definitely one of my top five desert island foods. During my childhood summers, my dad and I would spend the day clamming in the bay of Long Island’s South Fork. We’d poach and steam them, add them to chowder or cioppino, or shuck them and simply enjoy on the half shell. I can eat sweet, briny, succulent clams by the dozens.
In order to shuck a clam, you’ll need a knife with a sturdy but thin blade and rounded edge. Don’t use a sharp paring knife. Insert the knife where the two clam shells meet opposite the hinge, then twist the knife and pry open. Run the knife along the inside of the shell to cut the abductor muscle and release the clam.
Here are a few of my favorite ways to cook with clams:
Whether you poach them in wine, stuff them with bacon and breadcrumbs or add them to chowder and cioppino, clams are easy to cook and pair well with a variety of flavors. Get the recipes >>>
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