Opening Clams

There are many varieties of clam, from the small ones called vongole in Italy, which can be steamed open like mussels, to the larger palourdes, or Venus clams, and the huge hard clams or quahogs essential to American clambakes and chowders. Scrub all clams well before opening to remove grit and sand, and discard any open or damaged ones.

1. Hold the clam firmly and insert the knife blade between the shells. Twist the knife to prise open the shells and sever the hinge muscle.

   

2. With a spoon, loose the muscle in the bottom shell. If serving clams without their shells, tip both the meat and juices into a bowl.