Clams are one of the cheapest shellfish you can get, and super simple to cook at home. You're probably most familiar with hard-shell clams, the ones that open to reveal soft pieces of clam meat on ...

On the other hand, hard shell clams should seal completely, especially after agitation. And if you're able to crack open the mollusk manually, then certainly don't risk it with raw enjoyment.

Very often clams, especially large quahogs, are hard to open, so I break the shell with a heavy spoon so that I can dig out the meat inside. Reserve any juices for a cocktail.” —Jacques Pépin ...

Where do you fall on the grilled clams vs. grilled oysters debate? To settle which bivalve is better over the coals (or direct flame) and why, one seafood-loving writer asked the pros.