Shucking Steamer Clams from Capt. John’s Bar in Maine

Want to make fried clams at home? You need to shuck steamer clams. Here’s a quick guide from the folks at Capt. John’s Bar in Maine.

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10 mins

2 hrs 30 mins

1 hr 30 mins

About David Leite

I’ve received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.