Shucking Live Clams

  1. Hold the clam over a bowl, placing the hinge of the shell in your palm.
  2. Insert the blade of a clam knife lengthways between the top and bottom shell, and work it round the shell until you reach the hinge. Do not use the tip of the knife or you may pierce the clam meat.
  3. Cut through the hinge muscle and open the shell.
  4. Cut the clam free from the top and bottom of the shell, and tip it into the bowl with all its liquor.