Lidia's Italy

To open clams efficiently you’ll need a clam knife. If you try to use a paring knife you’ll risk ruining your knife and injuring yourself. Prior to opening, put them on a baking sheet in the freezer for 5 or 10 minutes. This freezes the muscles and allows for easier opening. When looking at the clam, you’ll notice that one side is evenly rounded and one side has a pronounced protrusion. First, place the clam in the palm of your hand. Insert the blade of the knife between the two shells against the little protrusion and, while applying firm pressure, wiggle the blade between the shells. Once the halves of the shell are pried apart, work the blade along the top of the shell until the clam is released. Simply twist off the top shell and discard it, and you’re done!