Dog3 wrote:

> That's what I meant by cleaning. Maybe cleaning was not the best term. I
> was making linguini and did not want the fuss of the shells. The butcher
> 'husked' them for me. I'm really not sure what term is should be used.
>
> I've got a ton of pork butt left over. Wander over for lunch
>
> Michael
>

It's called shucking and is done with a clam knife. It's not a sharp
knife as you'd typically think of. Here's a picture of one:
http://shop.legalseafoods.com/index....list/cid/10065


Here's a site that kind of explains it but it's one of those things
that's much easier after being shown.

http://www.ehow.com/how_3980_shuck-clams.html

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...