These are a little fiddly to prepare but for this particular recipe all the prep can be done in advance so it will take the pressure off! Once the clams are steamed open, the meat will pull easily from the shell and the inedible parts can be cut away.
Lay the clam flat on the board with the rounder end to the left, cut this off close to the dark sac. Lift the frilly wing up and slice off the cylindrical piece of meat with the pointed end. Now trim the wing away from the dark sac. Scrape off any odd bits of sand as you go. Now the meat can be sliced into half-centimetre pieces ready to use. If you’re unsure at any point, the internet has plenty of useful videos on fish and shellfish preparation.