How to Open Them.

If they are to be eaten raw, have your fishmonger open them with a knife made for the purpose.

If they are to be cooked, wash the shells well and put them into a steamer, or, if you have none, into a broad colander, taking care to have the clams in such a position that the juice will not leak down into the lower vessel as they open. Set this over boiling water, cover the steamer closely and keep the water at a furious boil until the clams gape. Take them out, one by one, drain off the liquor and strain it through a cloth to get rid of sand or dust.