Serves: 5
Hold a clam with the hinged side against a heavy cloth or oven mitt. Insert a blunt-tipped knife between shell halves. Be sure to work over a bowl or plate to catch juices.
Holding the clam firmly, move a sharp knife around the clam, cutting the muscle at the hinge. Gently twist the knife to pry open the shell. Cut the clam meat from the shell.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This HOW TO OPEN RAW CLAMS recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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