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Improper Shucking Means You Go Hungry

How to shuck clams and oysters

Oysters and clams that you buy from the market are usually cleaned to some degree. But there may be some residual salt or sand still left in it and so, it is very important to clean them properly. It will take a few minutes, but the result will be great. Here is a step by step procedure of how to shuck clams and oysters.

1. Wrap the catch in a towel and keep it on a flat cutting surface with the hinge of the oyster facing you.
2. Hold the clams and oysters firmly on the cutting board to prevent them from sliding away.
3. For shucking, you will need a proper clam/oyster knife which is sharp and has a good grip. You will have to exert pressure to open the shell, so pay attention to the towel holding the catch and positioning of the knife. Place the tip of the knife on two sides of the hinge, one at a time. Applying some pressure, push the knife right into the hinge. Apply some sideways twist to the knife so as to pry the shell open.
4. With the knife having popped the hinge, now pry the lid open. The opening should be wide enough so that the top of your thumb fits inside. Insert your thumb inside the oyster to keep the lid open. You should not plunge the knife again inside into the oyster after the hinge has popped.
5. Slide the knife tip inside the catch. The tip of the knife must be slanted upwards to slide to the roof of the clam or oyster. Glide it along the roof till it touches the muscle which connects both the shells. Slice through the muscle and cut it from the top without piercing the clam or oyster. This way you will expose the raw meat.
6. Switch to Carefully place the tip of the knife under the body of the clam into the muscle where it meets the shell. Carefully slice it. Now the meat can be served or cooked.

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