More Tips From our Kitchen:
Preparing a Whole Dover Sole - How to fillet a Turbot - Filleting a Round Fish - Filleting a Monkfish Tail - Filleting Skate Wings - Filleting a Whole Flatfish - Removing the Roe from a Sea Urchin - Preparing a Live Lobster (Coming Soon)

1. Slide a knife along the underside of the clam's top shell. Bend back and detach the top shell.

2. Slide a knife under the clam, along it's bottom shell, and detach the clam.

3. Pull the dark leathery membrane away from the clam's siphon.

Thanks to James Peterson for these instructions from his book "Fish & Shellfish"

More Tips From our Kitchen:
Preparing a Whole Dover Sole - How to fillet a Turbot - Filleting a Round Fish - Filleting a Monkfish Tail - Filleting Skate Wings - Filleting a Whole Flatfish - Removing the Roe from a Sea Urchin - Preparing a Live Lobster (Coming Soon)