How To Prepare Soft Shelled Clams For Frying

Soft-shelled clams are typically used for frying. They make a nutritious meal and are an excellent source of vitamin B-12. To fry the clams, you must pry open the shells and shuck the clams first. This isn't an easy task, even with soft-shelled clams, but you can make the chore easier. Aim for 1 lb. of clams --- about 12 to 15 --- per person if you are serving them as an appetizer. You might need more if you are serving clams as a main dish.

Step 1

Wash the clams under cool running water. Use a vegetable brush to clean the shell of dirt and other debris.

Step 2

Place the clams in a large stockpot and set aside.

Step 3

Bring 6 cups of water to a boil in a large pot.

Step 4

Remove the pot of boiling water from the stove and pour over the clams set aside in a stockpot. Cover the stockpot with a lid and let the clams sit in the boiling-hot water for 30 seconds. Do not let them sit longer in the hot water or the clams will start cooking.

Step 5

Drain the hot water from the pot and refill with cool water. Some clams open easily, while others might remain difficult to open. In any case, all of them will be easier to open than if you had not prepared the clams for shucking.

Tips and Warnings

Clams should smell clean like the ocean and should not smell "fishy." If the clams have an offensive smell, discard them. Buy live clams and prepare them soon after purchase for best results. Live clams can remain alive for up to a week in the refrigerator, stored in a container with a slightly open lid. Drain the excess liquid daily until you use the clams.
Be cautious when pouring boiling water into another pot. Hot water can splatter and cause injury.