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Preparation: Before shucking, scrub the shell with a stiff vegetable brush and rinse under cold water. This will keep loose dirt from getting on the meat. To protect your hands, use a towel to hold the clam steady in case the knife slips or the shell cracks.

How To Shuck A Clam Step 1: Hold the clam in the palm of your hand using the towel so that you don't cut your hand, and work over a bowl to ensure that you catch the clam's juices. Step 2: Make sure the clam's hinge is braced against the part of your palm nearest your thumb (the "meat" of your palm). Step 3: Work a paring or clam knife into the part of the shell near your fingertips. Step 4: Slide the knife around the clam's shell so that you cut the muscle at its hinge. Step 5: Open the Clam and scrape the muscle from the top shell into the bottom shell. Now you can serve clams on the half shell, or remove meat from shells to prepare for other dishes.