In the process of removing the clam meat from the shell, be sure to save the liquid. Next, rinse the clams in salt water to promote freshness and help get rid of any extra dirt or sand.

Submerge the clams in this saltwater solution for 30 minutes to an hour. This process encourages the clams, which are living creatures, to expel sand from inside their shells.

Add clams; cover and cook until clams begin to open, 5 to 7 minutes. Uncover; using tongs, transfer clams to a large rimmed baking sheet. Let cool 5 minutes. Discard any clams that did not open.

Razor clams are typically up to 6 inches long and have yellowish brown thin shells. But, if you include their siphon, some razor clams have been known to be as long as 3 feet!

Then, add the scrubbed littleneck clams — gently, so the shells don't crack — cover the pot, and let 'em steam until they start to open, which should take a few minutes.

One of the top spots for clams on the half shell is Dock’s Oyster House in Atlantic City. Serving some of the freshest seafood around since 1897, Dock’s is a beloved institution.