Open a Clam
For most dishes that include shelling clams, opening a clam without damaging the meat inside can be a difficult but necessary process. By using a clam knife it is possible to successfully and sufficiently shell a clam.
Steps
- Hold a clean clam knife in your right hand and the clam in your left hand, with the edge that opens facing to your right, as shown. (If you are left-handed, reverse this position.) The knife should be held so that it is parallel to the clam shell opening.
- Cut the knife into the clam, keeping the blade as close to the top of the shell as possible. Your right thumb should be used to press the clam into your left hand to keep it from slipping, while the blade is pushed in with the index and middle finger of your left hand. When opening a larger "Quahog" clam, start with the tip of the knife pressed and wiggled into the concave depression next to the hinge point, then work the knife to the middle. Perform this action over a bowl to catch the juices that may drip.
- Continue pushing the knife into the clam as far as it will go and it will cut the muscle that is keeping the shells together.
- Rotate the knife so that the blade wedges the shell open.
- Insert your left index finger in the opening and then use the knife to cut further into the clam than you could before. This should help separate the muscle from the shell.
- Pull the top shell upward and twist it off.
- Separate the clam from the shell by using a scooping motion with your knife along the rims to cut any remaining muscles. The clam should end up whole and floating in its own juices within the shell.
- Empty the clam and juices into a clean bowl.
- Repeat until you have the desired amount of de-shelled clams.
Tips
- Make sure the clam is alive. If the clam is already partially open, tap it with the butt of the knife. It should start to close. If not, it is dead, throw it away.
- It is easier to open a really cold clam so you can set them in the freezer for 20 minutes before opening
- For best results, do 'not' wash the meat.
- Always hold the clam steady and parallel to the floor.
- Invest in a pair of oyster/clam gloves. These are cut resistant and could save you a hospital visit.
- To make it easier for the knife to slide between the two shells: One edge (which will face upward) should be ground back to taper the edge gradually for {{safesubst:#invoke:convert|convert}} and the other edge (facing down) should be ground flat.
Warnings
- There is only one type of knife that should be used for opening clams - a clamming knife. It has a blunt or rounded point. Its length is the perfect size for the clams that most people desire to consume. Its edge is fairly blunt, similar to a butter knife. Clamming knives are much safer than regular knives and can be purchased in the same seafood store where you would buy your clams. They are cheap and easy to use. Never use a kitchen knife. The extra cash you may save is certainly not worth a cut tendon in your hand, should a sharp knife slip.
- Along with protective gloves, place a dish towel between your hand and the clam. Even with a clamming knife, it is easy to slip and jab your clam holding hand.
- If you are a beginner you may want to wear protective gloves, as it is easy for the knife to slip.
- To minimize health risks, all raw seafood should be kept refrigerated from the time of purchase to the time of consumption. They even should be served on a bed of crushed ice to help maintain a lower temperature.
- Smell the clams you open to make sure they are fresh.
Things You'll Need
- A clam knife
- A clean bowl to catch drippings
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Sources and Citations
- The Global Gourmet - Copyright 1997, 2008. Photos used with explicit permission.
