Rinse clams under cold running water
Scrub the shells to remove sand and debris
Discard any clams with broken shells
Discard any clams that stay open and do not close when tapped
Soak clams in cold salted water for 20 to 30 minutes to purge sand
Drain and rinse the clams again
Place clams in a pot or pan with a small amount of liquid
Cover the pot and cook over medium-high heat
Shake the pot occasionally while cooking
Remove clams as they open
Discard any clams that do not open after cooking
Use a clam knife or oyster knife to pry open raw clams if needed
Insert the knife at the hinge or seam
Twist gently to pop the shell open
Slide the knife along the inside of the shell to cut the muscle
Keep the clam steady with a towel or glove while opening