*If steamer is not available, place clams in 6-quart Dutch oven. Add 1 inch boiling water; cover tightly.
Hold a clam with the hinged side against a heavy cloth or oven mitt. Insert an oyster knife or blunt-tipped knife between shell halves.
Gently twist the knife to pry open the shell and release juices. Be sure to work over a bowl or plate to catch juices.
Holding the clam firmly, move a sharp knife around the clam, cutting the muscle at the hinge. Gently twist the knife to pry open the shell. Cut the clam meat from the shell.