raw littlenecks...how to open?

Question

how do you open them with the knife, lke where do i cut?
do i cut the muscle in the back at the hinge? or do i go from the front?

Answer 1

back hinge if you don't wish to keep the integrity of the clam shell.

here's the official word on opening bi-valves (the family of which includes littlenecks):

"put a thin flat knife under the back end of the right valve, and push forward until it cuts the strong muscle which holds the shells together. as soon as this is done, the right valve may be raised and separated from the left."

so for chowders or marinara sauces, that's the way to do it.

but then, obviously, there's also the more common approach wherein you steam them and they (the good ones) will open.

Answer 2

You don't open them. You rinse them off, then steam to cook. They will pop open when ready to eat. If they don't pop open, they are not good to eat.