you MUST have a CLAM KNIFE!!
Get as many clams as you can take
right handed instruction:
place clam in open left hand, beak facing toward the base of the thumb (concave part of shell facing left)
make a fist, grip it tightly and flip your fist over
Take your CLAM KNIFE (the blade CAN'T be sharp or you will be headed to hospital) in your right hand, blade facing toward you
Push and twist the knife into the exposed seam of the clam until it opens
work the blade around the top of the clam to release the meat, then discard the top shell
work the blade around the bottom
repeat
serve with a squeeze of lemon (my favorite), horseradish/ketchup sauce or a vinegar-based french sauce