{"id":13936,"date":"2023-05-19T12:10:22","date_gmt":"2023-05-19T16:10:22","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?page_id=13936"},"modified":"2023-05-19T12:10:23","modified_gmt":"2023-05-19T16:10:23","slug":"opening-clams","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/opening-clams\/","title":{"rendered":"Opening Clams"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Method 1<\/h2>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-1-300x200.jpg\" alt=\"clams-1\" class=\"wp-image-6972\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-1-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-1.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>The easiest way to open clams is to freeze them, then hold under cold, running water for about 45 seconds.<\/p>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-2-300x200.jpg\" alt=\"clams-2\" class=\"wp-image-6973\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-2-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-2.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>You can then easily insert the knife. Cut inside muscles and scrape meat free from top and bottom. This method also saves the clam liquid, which is still frozen around the clam.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Method 2<\/h2>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-3-300x200.jpg\" alt=\"clams-3\" class=\"wp-image-6974\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-3-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-3.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>In back of clam near the hinge, find a black ligament. Follow to the front, where the ligament ends in a weak spot. Insert knife at this spot.<\/p>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-4-300x200.jpg\" alt=\"clams-4\" class=\"wp-image-6975\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-4-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-4.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>Inside are two muscles. Run knife around the shell to sever these.<\/p>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-5-300x200.jpg\" alt=\"clams-5\" class=\"wp-image-6976\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-5-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-5.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>Insert knife in front of shell and scrape meat free from top and bottom.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Method 3<\/h2>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-6-300x200.jpg\" alt=\"clams-6\" class=\"wp-image-6977\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-6-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-6.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>Scrape edge of shell on a cement block or other rough surface to break away some shell and provide an opening for the knife.<\/p>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-7-300x200.jpg\" alt=\"clams-7\" class=\"wp-image-6978\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-7-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-7.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>Insert knife and cut muscles. Then go in front and cut meat free.<\/p>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-8-300x200.jpg\" alt=\"clams-8\" class=\"wp-image-6979\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-8-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2012\/08\/clams-8.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Serving<\/h2>\n\n\n\n<p>In all three methods, the clam is ready to cook or serve on the half-shell. Before eating or serving raw shellfish, <a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/2010\/01\/eating-raw-and-partially-cooked-seafood\/\">see the safety discussion<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Method 1 The easiest way to open clams is to freeze them, then hold under cold, running water for about 45 seconds. You can then easily insert the knife. Cut&hellip;<\/p>\n","protected":false},"author":91,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-header","ncst_dynamicHeaderData":"{}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"class_list":["post-13936","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Opening Clams - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/opening-clams\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Opening Clams - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Method 1 The easiest way to open clams is to freeze them, then hold under cold, running water for about 45 seconds. 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