Turn off heat. Remove clams from the open shells, making sure to capture all their juices in a bowl. Place shucked clams in a separate bowl and discard their shells. Wipe pot clean and set it over ...

But if you choose to use tinned clams, your mollusks are already shucked, cooked, and cooled, so all you need to do is dump and go. Plus, according to culinary legend Jacques Pépin, this canned ...

Clam meat can be frozen, shucked, or unshucked. To freeze clams in the shell, clean the clams under cold water. Thoroughly ...

Shuck the clams, reserving the liquid. Use a tsp. to scrape the meat out of the shells. Add to reserved juices. Stir to remove sand. Lift clams one at a time, cut them in half with scissors, and place ...