Preparation of clams  is fairly simply: fill a sink with cold water, dump the clams into the water, using a brush, scrub the clams until the sand is washed off. The clams are now ready to steam or to be shucked.

If clams are to be shucked for frying or for stewing, dip the live clams into boiling water for three or four minutes, lift them from the boiling water and plunge them into ice water for a few minutes, insert a slim knife between the shells, pry the shells apart, remove the meat, reserve any liquid for future use.

If clams are to be shucked for serving raw on the half shell, in cocktails or chilled clams on ice, insert a thin sharp clam knife between the shells and cut around the entire clam while twisting the knife to pry the shell open (do not cut the clam free of the shell if the clam is to be used on the half shell), carefully cut the clam away from the shell, rinse in salted water, the clams are ready to use.