when Giada (Everyday Italian) buys clams from her "pescivendolo" (fishmonger) she asks him to "remove the bodies from the shells"
this is "shucking"
and it is why the clams in her dishes are not tough and chewy for when you bring them home in the shell and steam them and then add them later to the hot chowder (even at the last minute) or the garlic/wine/oliveoil/butter sauce for linguini they will be overcooked
i wonder if the gentleman in charge of the seafood section at the Shifty MarkUp wd be willing to shuck the clams for me
smile
hey, no harm in asking !
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