Jacques Pépin demonstrates an easy way to shuck oysters and clams. Plus, F&W’s best recipes for the tasty bivalves.

By Food & Wine
Updated March 31, 2015

In this article:

How to Shuck an Oyster

Jacques Pépin demonstrates how to shuck an oyster.


How to Shuck a Clam

Jacques Pépin explains the traditional way to shuck a clam, and shares an insider technique that he prefers.


Slideshow: How to Shuck Oysters

Here, four steps for shucking oysters at home.



Recipes for Shucked Oysters & Clams

Oysters on the Half Shell with Rosé Mignonette

Great oysters are delicious “naked,“ as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.

Oysters Rocafella

Mario Carbone tops these freshly shucked oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.

Grilled Oysters Casino

Oysters update the eastern seaboard classic clams Casino. The briny shucked oysters and smoky bacon are enhanced by a sparkling wine or crisp, acidic white.

Baked Stuffed Clams

In a pinch, have your fishmonger shuck the clams for you.

Cherrystone Clam Ceviche

This spicy, refreshing seviche delivers a hit of briny, sweet clam flavor. When shucking the clams, be sure to keep their liquor and keep the shells, for serving.

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