Holding the clam shell over a large bowl and using a heavy spoon, break the shell, being careful to capture the liquid or juice in the bowl. Remove the meat and add it to the bowl.

Preheat oven to 350°F. Shuck the clams and return each to a halfshell (discard the other shell half). Put the shells on a rimmed baking sheet. Pulse crackers in a food processor until finely ...

Mexican Clam Chowder. Serves 8-10. ... cover and bring to a boil; cook until the clam shells open, about 5 minutes. Use a slotted spoon to transfer the clams to a bowl.

Rinse the clam meat and grind in a food mill or processor or chop by hand. Break the clam shells apart at their hinges, rinse, and reserve. ... Spoon into shells on a baking sheet (or a casserole dish ...

Return Dutch oven to medium heat. Add bacon; cook, stirring often, until browned, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain.

Let the clams cool slightly, then split the shells in half and transfer the clam meat to a small bowl. Clean 24 of the shell halves and arrange on the baking sheet; discard the remaining shells.

In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy, wide pot over medium heat.