Contained in its natural, aesthetic shell, raw clams can easily be ... Salt the water beforehand, and let the clams sit for around half an hour. Through their natural filtration processes, the ...

Briefly rinse the clam meat under cool, running water, then blot with paper towels. Break the shells in half at the hinge and select the prettier halves for serving. Dry the shells with paper ...

Cool the clams then remove the meat from the shells. Break the shells in half at the hinge then pat them dry with paper towels. Pack the mixture into the clam shells, mounding it slightly over the ...