Limited Edition Collector Blades
How to Shuck Clams Safely (Raw Bar Method)
How do you shuck a clam? Chill the clams so they relax, hold one in a folded towel with the hinge against your palm, press the edge of a clam knife into the seam opposite the hinge, slide it around to cut the two muscles, and twist off the top shell. Then free the clam from the bottom shell. Our pick is the Professional Oyster & Clam Shucking Knife 3.5", Shogun Series, ELITE ($119), a 3.5" Shogun Series shucker built for both oysters and clams, with a blade thin enough to slip into a tight clam seam.
Clams don't open like oysters. Oysters are pried open at the hinge, while clams are usually opened at the front seam with a blade that slides between the shells. Knowing that difference makes shucking clams much easier.
Clams vs oysters
| Clams | Oysters | |
|---|---|---|
| Where you enter | The seam opposite the hinge | The hinge |
| Motion | Slide and cut | Pry and twist |
| Muscles | Two | One |
| Ideal knife | Thin, rounded blade | Short, sturdy blade |
Before you start
- Check freshness. Shells should be closed or close when tapped. Discard any with cracked shells or that stay open.
- Scrub. Rinse and scrub shells under cold water to remove grit.
- Chill. Cold clams relax their muscles, so they're easier to open. Keep them on ice.
- Protect your hand. Use a thick folded towel or a cut-resistant glove.
Step by step
1. Hold the clam. Place it in your towel-covered palm with the hinge toward your palm and the seam facing your fingers.
2. Work in the blade. Press the edge of the knife into the seam, using your fingers on the back of the blade to squeeze it in. Don't stab.
3. Cut the top muscles. Slide the blade along the inside of the top shell to cut both muscles.
4. Remove the top shell. Twist it off at the hinge.
5. Free the clam. Run the knife under the clam to cut the bottom muscles, keeping as much liquid as you can.
6. Serve on ice. Check each one for shell fragments and serve right away.
Shortcuts for cooking
If the clams are going into chowder or pasta, you don't need to shuck them raw. Steam them until they open and pull the meat out. Raw shucking is for the raw bar, clams casino, or recipes that call for raw chopped clams.
Serving ideas
Serve raw clams on crushed ice with lemon, cocktail sauce or mignonette. Littlenecks and other small hard-shell clams are popular for the raw bar because they're tender and easy to eat in one bite. Clams are also a staple of the Feast of the Seven Fishes.
Shucking oysters too? See how to shuck an oyster.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Professional Oyster & Clam Shucking Knife 3.5", Shogun Series, ELITE ($119). A 3.5" Shogun Series knife for oysters and clams.
Professional Shellfish & Oyster Shucking Knife 3", Gladiator Series, NSF Certified ($49). A short, sturdy 2.75" Gladiator Series shucker at a lower price.
FAQ
What knife do you use to shuck clams?
A thin clam or combination shucking knife. The Dalstrong Shogun Series 3.5" Oyster & Clam Shucking Knife ($119) is made for both and slips into a tight clam seam.
Do you open clams at the hinge?
No. Clams are opened at the seam opposite the hinge; oysters are opened at the hinge.
How do you make clams easier to open?
Chill them well so their muscles relax.
Can you use an oyster knife on clams?
A short, sturdy oyster knife can work, but a thinner blade slides into clams more easily.
Do you need to shuck clams for chowder?
No. Steam them open and remove the meat.
