OK. Â I did fine opening the oysters last night (with the traditional New Year's eve cut - the bandage always looks elegant with an evening gown). Â However, I had the rich idea of also getting clams. Â These were so difficult to open, I ended up Â breaking a side, then introducing the knife, which resulted in a jagged presentation, as the shell breaks off rather than opening neatly like oyster shells do. Â Is there a trick I should know about?
post #1 of 10
1/1/05 at 1:59pm