To make the opening of clams easier, put them in the freezer for about 10 minutes. This will relax them so that you can insert the clam knife more easily. Note that larger clams may take a little longer. If the juice has turned icy, just let them sit for a few minutes before serving.
When serving clams casino or clams or oysters on the half shell, present them on a platter of rock salt. This will not only look pretty, it will prevent them from slipping.
To ensure that your fresh clams are free of sand, try soaking them in fresh water, sprinkle some pepper flakes on top and wait an hour or two for them to spit out those pesky grains of sand.
Another option: try soaking them in fresh water and add a few sprinkles of cayenne pepper.
Remove corn silk: An easy way to remove corn silk from corn on the cob is to take a damp paper towel and rub it along the cob.
Husking: To make husking corn much easier, lay cob on your cutting board and simply cut off each end. You can roll and remove all the husk easily.
When boiling corn on the cob: Instead of adding salt to the boiling water, add a pinch of sugar to bring out the natural sweetness of the corn.
To take corn off the cob, place the ear of corn on top of the center of a bundt pan. Slice the kernels off the cob and they will fall into the pan. Also a nice option is to invert a smaller bowl into an upright larger bowl. Remove the smaller, inverted bowl when done and voila.
For the best French fries let cut potatoes stand in cold water for one hour before frying. Dry thoroughly. Fry them just a few minutes and blot off the grease. Fry a second time until golden brown. Put them in a brown paper bag. Sprinkle with a little kosher salt and shake. You will drain and salt in one action.