Before opening, pick them over and rinse any mud clinging to the outside of the shells...
Before opening, pick them over and rinse any mud clinging to the outside of the shells.
- Hold the clam in a cloth in the palm of one hand and insert the knife blade between the shells. Twist to prise the shells apart, then sever the hinge muscle and discard the top shell
- With the knife, loosen the muscle in the lower shell. If shelling, tip the meat, with the juice into a bowl