Ingredients

　　

Can’t shuck

Step 1

There is a long and involved procedure used by purists. You may be blackballed from the Clam Fanciers League for the following, but it works nicely, thank you: Drop the clams four at a time into boiling water. After 15 seconds, remove the clams from the water and slip a knife between the shells. The water relaxes the muscle that is holding them shut. Alternatively, they may shuck more easily when cold. Refrigerate them for an hour or so and try again.

　　

Sandy, gritty

Step 2

Sprinkle the clams with lots of cornmeal. Then pour on enough water to cover them. Wait for 3 hours. They will have expelled the sand and grit. Wouldn’t you in a similar situation?

　　

Uncertain quality

Step 3

It is always safest to buy clams in the shell. Be suspicious of broken shells or ones that aren’t tightly closed. If in doubt, dump clams into cold water and discard any that float. When cooking, any clams that don’t open should also be discarded.

　　How to Repair Food, Third Edition