How to Open Oysters and Clams

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[Woman] Opening oysters and clams.

We love fresh shucked oysters and clams.

We've rinsed them off in cold water to remove

any mud from the shells.

Using a kitchen towel, pick up the oyster and hold firmly.

There is a top and bottom to the oyster.

If you look at the oyster, you'll see that one side is flat,

and the other is curved.

We hold the oyster with the flat part of the oyster

facing up, take the shucking knife in your hand,

insert the point of your knife into the hinge

which is the narrowest point of the oyster,

and twist gently back and forth to get the shell open.

Once the hinge breaks, you'll slide the knife

all around the shell.

Twist the point of the knife up to pry the shell open

and find the ligament that is attached to the shell.

Slice through it to remove the top shell fully,

making sure you keep the oyster upright

so you don't spill all the delicious oyster juices.

Once you removed the top shell, run your knife

under the oyster meat to release it.

Now let's shuck some clams.

These are cherry stone clams

which are the medium sized variety.

Using a sharp edged knife,

slide the edge along the two shells.

You can also use this technique for other hard shell clams

like a smaller little neck or the larger quahog.

Once the tip of your knife is in between the two shells,

run only the tip around the shell so that you don't

destroy the clam meat inside.

Do it slowly and carefully.

Practice will make this easier.

Run the blade around the top shell to sever it from the meat

and pull back the shell.

Remove the top shell, and now run the knife

underneath the meat to release it from the shell.

Remember, never eat shellfish that has opened on its own.

The best way to serve fresh shucked oysters and clams

is on a bed of crushed ice.

Top them off as desired.