How to Open Shellfish the Right Way | Oysters and Clams

Chef Mike Price (The Clam, New York City) shows us the right way to shuck oysters and clams using the appropriate knives. Seemingly simple to some, and partly intimidating to others, this is a skill everybody should have whether you're trying to impress dinner guests, avoiding stabbing your hand, or destroying the precious meat.

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[FabianJacquin]

Sometimes oysters can be too slippery. If you don't have a towel, you can improve your grip by soaking your hands in doritos consomme

[PaulHo]

I love how his hands block every shot.

[christopherliston]

This guy is a others or those in a Bar you put the backass end of the Oyster in the Palm of your hand as a fulcrum outward so you don't jab the hell out of your palm. Push outward towards your fingers

[DavidFSloneEsq]

Here’s something I’ve wondered about: When your oysters have sizable muscles, like the one in your sample there, is there an easy way to remove it altogether? While it’s not nearly as irksome as receiving an oyster that’s still connected to the cup, or one that’s full of mud or sherds of shell, it’s far from delightful to receive a shucked oyster with a plasticky disc of muscle in the middle of it.