Overview
Introducing our IVO® Stainless Steel Clam Knife, engineered for professional seafood processing! Crafted with precision from top-grade stainless steel, this specialized tool is tailored for high-volume clam shucking in commercial kitchens and seafood processing facilities. Its robust construction and ergonomic design ensure optimal performance and durability, even under rigorous conditions. With its sharp blade and comfortable grip, this knife streamlines clam processing, maximizing efficiency and productivity. Upgrade your seafood operation with our Stainless Steel Boston-Style Clam Knife and experience unmatched reliability and performance.
How to Use
- Secure the clam: Hold the clam firmly in your non-dominant hand, using a towel or a clam holder if available, to protect your hand from potential slips or cuts.
- Insert the knife: Position the tip of the clam knife near the hinge of the clam, where the two shells meet. Apply gentle pressure and wiggle the blade into the hinge, using a rocking motion if necessary, until it penetrates the shell.
- Twist and leverage: Once the blade is inserted, twist the handle of the knife to pry the shell open. Use leverage to gradually separate the top and bottom shells. Be patient and avoid forcing the knife to prevent damaging the clam meat.
- Cut the muscle: Once the shell is partially open, slide the blade along the inside of the top shell to cut the muscle that attaches the clam to the shell. This allows the top shell to be removed completely.
- Remove the clam: Carefully detach the clam from the bottom shell by sliding the blade underneath it, being cautious not to spill any of the clam's juices.
- Serve or prepare: After removing the clam from the shell, you can serve it on the half shell, use it in recipes, or further clean and prepare it according to your preference.
Recommended for
Professional seafood operations
Origin
Portugal