Jacques Pépin: Shucking Clams

Jacques Pepin demonstrates two ways to shuck a clam.

Jacques Pepin demonstrates two ways to shuck a clam.

Read the transcript of this video
When you open clam, clam of different size, and those are cherry stone type. Again, the classic way is to for [UNKNOWN] to open it at the end, here. And it's a bit difficult, you really have to apply a lot of pressure Here, to crack it open. [SOUND] That's it. You want to open it this way. And cut also the other abducting muscle. That one way, this is not my favorite way of doing it. I tend to use a regular knife. A pairing knife or something like this and put it flat like this, damn I need my glasses to be sure that I am on the, you know right in the middle it and then I use those finger here to press inside to go into the mussel, cut it open. Again,cut this one here, this one here to bring it here. Of course if you get littleneck mussel they are smaller than that. And this is the cherrystone and you have the toughneck and you have the very large one that we call the quahog. And that's what I enjoy with my family. A good glass of wine, white wine in the winter.
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Jacques Pépin: Shucking Clams


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