How to Open Clams

Littlenecks and manila clams are excellent served raw. To open clams to serve raw, choose an oyster knife or other small-bladed knife known as a clam knife.

1. Holding the clam on a small, folded kitchen towel, slide the sharp edge of the knife between the shells on the opposite side of the hinge.
2. Run the tip of the knife all the way around the edge of the shell so that you don’t damage the clam inside. You will eventually feel the resistance give way and be able to open the clam. Run the blade around the top inside shell to release the clam from the shell. Discard the top shell.
3. Run the knife around the bottom shell to release the meat. Arrange the clams on their half shells on a plate of crushed ice and spoon sauce over.