How to shuck clams using the Dexter clam Knife
Posted by Carl on 28th Apr 2014
With summer fast approaching, one of my favorite meals are raw clams and oysters. Today we will talk about shucking clams. We have a full line up of Dexter Clam and oyster knives for you to choose from. Once you learn the basics, shucking clams and oyster is not difficult. Practice makes perfect and the reward is delicious. It all starts in the preparation.
1. Make sure the clams you're going to be shucking are alive. A clam shell that is open or opens easily by hand is dead. Throw away any open clams.
2. Clean your clams using a stiff brush under cold running water to remove any sand and salt.
3. You may skip this step, but soaking your clams will flush through any sand they may have inside. Use 1/3 of a cup of salt per gallon of cold water. Stir the salt until it dissolves. Soak the clams for 30-45 minutes then drain.
4. Either refrigerate your clams for at least an hour or pack them in ice for 30 minutes. This puts them to sleep and makes it easier for you to open them. I prefer the ice method.
5. Make sure you have a towel and a clam knife. This is our most popular seller. Dexter S129 clam knife
6. Watch this video explaining how to shuck a clam by Legal seafoods. The only thing I would add, if you're new to shucking , use a towel in the hand that holds the clam.
Enjoy with lemon and cocktail sauce. Here is a quick cocktail sauce recipe:
1/2 cup of ketchup
2 tablespoons horseradish
Worcestershire sauce
1 lemon
Tabasco sauce, to taste
In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve.
If you want to enjoy your clams cooked. Here is a simple, tasty, easy way.
Shuck your clams leaving as much of the liquid inside as you can.
Put a small piece of butter in each clam
Add a teaspoon of your homemade cocktail sauce on top.
Put on your gas grill or barbecue on low heat. Cook the clams between 10 and 15 minutes, being careful not to overcook them.