Grab a few towels or oven mitts to help you safely handle your clams. If you don’t have a pot that’s large enough, then you can use a heat proof bowl.
While the amount of water doesn’t have to be exact, it’s best to use about 1 quart (1 liter) for every 15 clams.
Have a bowl of cold water prepared and waiting for use before you insert the clams into the boiling water.
Wait until your clams are completely cool before handling them to avoid burns.
If the clam is not completely detached, cut its four abductor muscles with a sharp knife. [8] X Research source
If you are experienced in the kitchen, you may choose to hold the clam in your hand; however, doing so risks you cutting your hand. It’s best to use a hard surface instead.
The gills are not dangerous to eat, but most people prefer to remove them before cooking them. The mouth of the clam, called the palp, is in the same place as the gills. You will be removing these parts together if you scrape away all of the fleshy brown area. [12] X Research source
Continue to cut and rinse until all of the dark stomach sludge is gone.
Don’t mistake the crystalline style for a worm. It’s a natural part of the clam. It will look like a piece of plastic. [16] X Research source
If you want to freeze your clams, place them in a storage bag or container. Add a little water before putting it in the freezer.
