If you're baking raw clams in a sauce rather than on their own, they should be added to an already hot sauce in the oven at 425 degrees Fahrenheit and roasted for 10 to 15 minutes until they all open.

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.

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.

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!

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.