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International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Cleaning and Shucking Clams

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About
Clams should be opened just before serving, using a shucking knife. Be very careful since the knife can easily slip, and avoid losing the natural juices (liquor).
Scrub as needed, and soak the clams in water with enough salt added so that the water tastes salty.
Hold a clam in one hand protected with a folded towel, and place the sharp edge of the clam knife into the crack between the shells. Squeeze with the fingers of the hand that is holding the clam and force the knife between the shells.
Slide the knife against the top shell to cut the adductor muscles. Be careful not to damage the soft clam.

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