shucking hard-shell clams
Scrub under cold running water with a stiff brush. Place on a tray and refrigerate for 30 minutes. They will be easier to open. Protect your hand by placing the clam in a clean kitchen towel with the hinge facing out. Insert clam knife next to the hinge. Slide the knife around to loosen the shells.
Open the top shell and cut the muscle from the top shell. Discard the top shell.
Use the knife to release clam from bottom shell. If desired, pour clam juice into a strainer and reserve for another use.