Clams can be a wonderful treat.  However, before you can enjoy them, you must first be able to open them.

Typically, when you steam or saute clams, they will open up on their own; however, if we are going to enjoy them on the half shell, we need to open them before they are cooked.

Opening Clams

Equipment:

• Clams, of course
• Thin butter knife (if you have a clam or oyster knife that work great, but a thin butter knife will do)
• Sheet pan full of crushed ice
• Wire brush or scrubbing pad
• Colander

Directions:

1. Dump your clams into the colander and give them a good wash.
2. Using the wire brush or pad, give the shells a good scrubbing.  We are trying to clean them, not destroy the, so don’t get over zealous.
3. Rinse again and dry completely.
4. Place the cleaned clams in the freezer for 30 minutes.  This will get them to “loosen up.”
5. Using the butter knife, carefully insert the blade into the clam opposite the hinge.  Pry the clam open and carefully free the clam from the top portion of the shell.
6. Place the bottom shell (with the clam still attached) shell-side down onto the ice.
7. Repeat 5 and 6 with the remaining clams.

Now, let’s do some cooking!

Clams on the Half Shell

Ingredients:

• 24 Little Neck clams
• 1/4 cup flour
• 1/4 cup seasoned bread crumbs
• 1 tablespoon Parmesan, grated
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh pepper
• 3 tablespoons bacon fat
• 1 tablespoon chopped fresh parsley
• Malt vinegar (in a spray bottle for best results)

Directions:

1. Half shell the clams and set them aside. Mix the flour, bread crumbs, Parmesan, salt, and pepper.
2. In a large pan over high heat, render the bacon fat.
3. Sprinkle a generous coating of the flour mixture over all the clams and carefully place them flesh side down, using a spoon, into the fat.
4. Cook for about two minutes and remove to serving plates flesh side up.
5. Top them with fresh parsley and malt vinegar.

Clams in a Half Shell - Clam Power!

Enjoy!