To shuck an oyster, hold it hinge-out and cupped half down with a folded towel. Use the folded towel to protect your hand.
Insert an oyster knife into the hinge and twist it until the top shell loosens. In a pinch, you can also use a church-key can opener.
Slide the knife under the top shell to detach it from the oyster. Keep the knife close to the shell to avoid cutting into the oyster.
Remove the top shell and use the knife to scrape the bottom, detaching the meat from the shell. Try not to spill any of the oyster liquor. Remove any bits of broken shell.
To open a hard-shelled clam, hold the clam in a towel, hinge side IN.
Hold the sharp-edged clam knife against the place where the top and bottom shells meet. Press the knife into the crack and separate the halves.
Use your knife as before to lift the top shell and detach the meat.

Instructor: Katherine Alford