Fish stores have a ton of different names for clams. Some refer to the variety of clams, and some refer to the size. You’ll want to study up, because the clams you enjoy raw on the half shell aren’t the same as the ones you toss with your linguine. When you're ready to get shucking, grab a clam knife and practice your technique: slip the rounded end into the seam where the shells meet, and twist it (like you’re turning a key in a lock).
Illustrations by Melinda Josie