Jim Davis: Hi! Chef Jim Davis for Harris Teeter. I am going to show you now, how to open and serve clams? Clams come from saltwater, a typically around estuaries around the bays. These are Littleneck clams. If they seem to be covered with sand or silt, I rinse them off a little bit in a cold running water. Usually they don't require much of scrubbing or cleaning. Using, I use an oyster knife, some people use an shucking knife but I use an oyster knife to open the clam. I just put my knife in at the hinge and open it over a bowl or a dish of some kind so you have been keep those wonderful clam juices. Once I have opened that up then I kind of scrape along the inside of the top of the shell, so that I can get the clam loose some gel and then I pull it open like that. Then we take our knife and run under clams, so will loosen all the muscles. The clam has unlike the oysters, though clam has two abductor muscles and fastens up both the top and bottom of the shell. That's our clam. There is our clam juice so that we can finish it up. And that's the way you shuck n serve clams.