Clean and Shuck Fresh Clams
Chef Carlo Quagliaroli of Nash Community College's Culinary Arts School demonstrates how to properly clean and shuck live clams.
Prepare salt water solution, ratio is 1 cup salt:1 gallon water
Put clams in water, allow to sit overnight or minimum of 4 hours
Remove sand and silt with brush or clean towel
Use a clam shucker (NO KNIVES!) and press firmly to the lip of the clam
Once you gain access, slide the clam shucker lengthwise along the lip
Twist shucker to pry open clam
Remove top and bottom adductor muscles with shucker
Serve raw on the half shell or add meat/juices to another recipe
Enjoy!