How to Shuck Soft Shelled Clams

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Tip 1 - How to shuck softshell (Ipswich) clams for frying? - New England: Cooking & Baking

Published: 9 years, 2 month(s) ago | Submitted by Anthony Barbar | permalink

How to shuck softshell (Ipswich) clams for frying? - posted in New England: Cooking & Baking: Found a great place to dig for soft shells here in CT and I had my fill of steamers this week so I want to try frying them clam shack style. I'm quite adept at shucking hard shells and oysters so getting the soft shells open is no problem. But what does one do about the dirty, coating on the neck and around the perimeter? I tried peeling a few and it works but to be quite honest it'...
Tags: How,shuck,softshell,Ipswich,clams,frying?,Found,great,place,dig,soft,shells,had,fill,steamers,week

For further reading: http://forums.egullet.org/topic/123576-how-to-shuck-softshell-ipswich-clams-for-frying/ ^[1]

Tip 2 - Soft Shell Clams - Browne Trading Company

Published: 9 years, 2 month(s) ago | Submitted by Ricky Mann | permalink

(Mya arenaria): WILD Soft Shell Clams have many names –but here in Maine they are best known as the “Steamer” clam. Regardless of what they are called, these clams thrive in our waters and are a staple to our regional cuisine – a favorite of locals and visitors alike. Many chefs are “rediscovering” these clams …

For further reading: http://www.brownetrading.com/recipes-and-resources/brownes-species-spotlight/soft-shell-clams/ ^[2]

Tip 3 - Shucking Soft Shell Clams (Steamers) - Browne Trading Company

Published: 9 years, 2 month(s) ago | Submitted by Bobby Leiser | permalink

1. Slide a knife along the underside of the clam’s top shell. Bend back and detach the top shell. 2. Slide a knife under the clam, along the bottom shell, and detach the clam. 3. Pull the dark leathery membrane away from the clam’s siphon. Thanks to James Peterson for these instructions …

For further reading: http://www.brownetrading.com/recipes-and-resources/educational-presentations/shucking-soft-shell-clams-steamers/ ^[3]

Tip 4 - The Deep-Fried Truth About Ipswich Clams; No matter the source of the harvest, the secret to a classic seaside meal may be the mud.

Published: 9 years, 2 month(s) ago | Submitted by KRAM 02 | permalink

WAS it truly a potato chip entrepreneur named Lawrence Woodman -- known as Chubby -- who invented the Ipswich fried clam? And did it really happen near here, on Boston's North Shore, shortly before noon on a steamy July 3 in the year 1916? Most food-invention stories are apocryphal at best and downright self-promotional at worst, but this one may just have a grain of truth. No less an expert than Jasper White, the dean of New England chefs and a noted seafood authority, has faith in the legend. Mr. White uses $3,000 to $4,000 worth of Ipswich clams every week at his restaurant, Jasper White's Summer Shack, in Cambridge, Mass. Right now, at today's prices, that's about 40 gallons of shucked clams a week, he told me, adding that most of those Ipswich clams end up in his Friolator. (By my calculations, that's some 16,000 individual clams.)
Tags: RECIPES, CLAMS, FISH AND OTHER MARINE LIFE,MAINE, IPSWICH (MASS)

For further reading: http://www.nytimes.com/2002/08/21/dining/deep-fried-truth-about-ipswich-clams-no-matter-source-harvest-secret-classic.html ^[4]