Unless you have a long-handled bull rake or tongs, the best time to gather clams around Nantucket is at low tide, so pick up a tide chart before you head out. Once caught, the clams have to be opened, which is best done just before they are used in a meal. Surf clams are easy to open. Just slide a clam knife inside and clean out the meat from the top of the shell. Only the dark digestive sack needs to be discarded.
Many people compare their delicate taste to that of a scallop.
Quahogs can be kept alive for over a week in a refrigerator. If they're gaping but close when touched, they're still good, but never use ones that stay open. Shucking clams is simple, once you master the process of slipping the knife into the front of the shell. If you are using littlenecks raw on the half-shell, wait until you're ready to eat them, because they should not sit for too long, opened, in the sun. Having fresh clams for dinner or as an appetizer is a great way to enjoy Nantucket's shellfish.