How to Shuck a Clam
June 21, 2012
•Le Cordon Bleu
•Las Vegas
• 0 Comments
How to Shuck a Clam
Eating clams is a challenge for many – oysters too. It doesn’t matter if these bi-valves are cooked or raw. Many people just can’t eat them, even on a bet or dare. Getting past their slipperiness and inside-out appearance is just too big of an obstacle to overcome. If you’re one of these people, then this article may not be for you.
For some, though, eating a clam or oyster is one their favorite culinary experiences. They savor the plump flesh and celebrate the fresh taste of the ocean in each mouthful. If you’re one of these people, then keep reading and learn how to free these delicious mollusks from their calcified hiding places. You culinary school veterans may already know how to shuck a clam, but you still might pick up a few pointers.
Shucking Clams and Oysters
As a lover of clams and oysters, you know that the fresher the catch the better the meal tastes. And when it comes to freshness, there is nothing better than doing your own shucking. Not only will you get fresher clams, you’ll save a lot of money over going out to a restaurant.
Follow these tips to shuck your own clams and oysters:
Required Tools:
- Shucking knife or similar short, thick-bladed knife
- Kitchen towel
- Large mixing bowl
Steps:
- Be sure that the clams are still alive and their shells are closed tightly. Throw away all dead ones.
- Clean the shells thoroughly in cold, running water.
- Hold the clam in the towel in your hand over the bowl. It will catch any spilled juices. It is great for stock or flavoring for chowder. The towel provides extra grip and some protection against cuts.
- Insert the blade into the shell near your fingertips with the blade facing away from your fingers. Squeeze the blade into the shell.
- Once you are about half way into the shell, twist the knife to pry it open.
- Cut the muscles that connect the two shell halves and remove the top shell.
- Gently slide the knife under the meat to cut the muscles connecting it to the shell.
- Serve on the half shell or remove to serve fried or in chowder.
If you aren’t serving the clams or oysters right away, store on a bed of ice to keep them cold, especially here in the dessert Nevada climate. If you are looking for ways to prepare your freshly shucked clams and oysters, think about attending a Las Vegas cooking school to learn new recipes and to be inspired.
This article is presented by Le Cordon Bleu College of Culinary Arts in Las Vegas. Le Cordon Bleu College of Culinary Arts in Las Vegas offers culinary arts and pâtisserie and baking training programs in Las Vegas, Nevada. To learn more about the class offerings, please visit Chefs.edu/Las-Vegas for more information.
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