Opening, or shucking, a Quahog
To the novice, opening quahog clams may seem like an insurmountable task. The process, called "shucking", is quite easy once a few important techniques are learned.
Before shucking clams, they should be rinsed thoroughly and scrubbed if necessary. When finished, they should be free from sand, mud or other
debris.
The simplest way to shuck quahog clams is by placing them in a freezer for a short period, typically about 30-45 minutes, chilling clams to just above freezing. It will relax and tenderize them.
The perfect situation occurs when the water inside the clam just begins to get slushy. At this point the shells may remain closed or barely gap open.
Once the clams are chilled, they should be laid on a sturdy work surface and opened using a special clam knife.
Begin shucking by aligning the clam knife with the shell's outer edge. Carefully but firmly, push the blade between the shells, working inward.
Once the blade penetrates, use a slicing motion to cut each adductor muscle loose from one shell. The clam can now be opened easily.
Catch the clam juice in a bowl and continue cutting the clam meat away from each shell. Shuck each clam into the bowl, When all clams have been shucked, they can be rinsed in the their own juice and transferred to a second bowl.
After the rinsing process, carefully pour most of the clam juice in with the clean clams. Discard the last few ounces of juice, which may contain traces of grit or shell fragments.
Refrigerate clams immediately after shucking.