One of my favorite clam recipes is baked stuffed clams. But, to get the freshest clams, you have to go clam digging first, and then you need to open the 300 clams that you dug up.
Heading out in a small boat to find a secluded low-tide spot that no one else knows about and spend the afternoon clam digging is a fond childhood memory of mine. I grew up on Long Island, NY and as a kid, I could walk along the shore, dig my toes into the sand and find clams to bring home.
I decided to revisit this childhood memory. It’s a beautiful day. I’ve even brought my dogs, who want to get into the act, even if they think clam digging is a game to find very hard tennis balls.
Once we’ve collected all our clams, my head begins to swim with clam recipes. In the end, I know that one of the recipes I will have to cook is baked stuffed clams as it’s my absolute favorite. However, to even start making baked stuffed clams, the fresh clams need to be opened.
There is a specific technique to opening fresh clams and a certain tool to be able to do it correctly and safely. First, it’s wise to wear gloves, because the clam shells can be sharp, but also because the knife can slip under the pressure you exert to open them and you can easily cut yourself.
The key to opening fresh clams is not to cut through the belly of the clam as this makes the clam unappetizing for clam recipes. The proper technique is to cut the two muscles on either side of the shell to expose the clam meat in tact.
Clam digging is done, 300 clams are opened, baked stuffed clams are a must…but there are so many more clam recipes to choose from!
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