My family took me out to the -3.49 tide today and we dug clams. We have steamers and Horseclams. Steamers are the easy part. Horseclams are another story.

My mother used to prep Horseclams for chowder but I can't remember the process. Any suggestions would be welcome!

dip neck in hot water peel skin off split neck open pound the #%ss outa it to fry. grind for chowder,fritters or whatever else you can think of