Some recipes call for shucking clams, which means removing them from their shells. Follow the steps below to pry open a clam shell and free the meat from the shell.
A clam knife, with a squat, wide blade and thick handle for easy gripping, will make the job of prying open clam shells a much simpler and safer task.
To shuck a clam, cradle it with the hinge toward your palm, using a folded towel to protect your hand. Hold the clam over a bowl to catch the juices. Insert a clam knife between the shell halves and pry them open.
Cut the muscle loose from the shell top, then twist the knife and slide it under the clam to free the bottom. Reserve the clams and juice separately in bowls over ice until needed.