Wholesale Maine Lobsters Best Wholesale Lobster Prices Sold By The Pound
How to open a Quahog or Cherrystone Clam
The secret to opening the clam without slicing the clam in half is easy. You do not need a lot of force or you are opening them wrong.Begin entering the clam with your clam knife at the big end of the clam. Place your thumbs on the bottom of the clam and press the knife edge into the top of the clam with your four fingers. Push the knife in only far enough to cut the hinge muscle. Now the secret. Pull the knife back out leaving just the tip into the clam. Push the clam handle down as if you are trying to bend the blade while it is in the clam. This causes the blade to move to the top of the shell and it will now be able to skip over the clam with out cutting it. Proceed to cut the remaining hinge muscle after you slip the blade over the clam. Twist of the shell. Hint if you are going to serve the clam on the half shell raw. Turn the clam over by pinching it between your knife and forefinger. For some reason that God only knows the clam looks much prettier and shiny this way. P.S. It only took me twenty years to learn this. It seems that all restaurants give the youngest cook to open clams. A big mistake! The biggest mistake is to use a sharp knife and to slice the clam in half; it looks very unappealing. Plus you will eventually end up at the hospital ER. Use a real clam knife, they look like a big butter knife with a dull edge and a 4 inch long handle.