How Hard Could It Be?

Some people carefully research a project before they begin.

I am not one of those people.

My brain has a wonderful little habit. It gets an idea, convinces me it’s brilliant, and before common sense has a chance to weigh in, I’m already halfway to the store with my wallet in hand.

Today’s adventure began with a craving.

Not just any craving. I wanted fresh Cherry Stone clams on the half shell with a generous squeeze of lemon. I could practically taste the salty goodness. Into the Jeep I went and off to the market where I proudly purchased a dozen beautiful clams.

Look at me… practically a New England seafood expert.

Back home I dug through the kitchen drawer until I found the clamming knife that had apparently been waiting years for its moment in the spotlight.

There was just one tiny problem.

I had never shucked a clam in my entire life.

No matter. YouTube has raised half of America at this point, so I found a video, watched a guy casually pop open clam after clam like he was opening birthday cards, and figured I’d be right there with him.

I was not.

Those clams fought back like they had signed UFC fighting contract. Every single one was a wrestling match. I poked. I pried. I twisted. I questioned my life choices. Somewhere around clam number four I started talking to them. By clam number six I think they were winning.

Eventually I managed to shuck seven of the twelve.

By then I wasn’t hungry anymore.

Apparently wrestling shellfish for an hour is an excellent appetite suppressant. Hey maybe I’m on to something?

This isn’t the first time my enthusiasm has outrun my abilities, and I suspect it won’t be the last. My life seems to consist of jumping into the deep end first and asking questions somewhere around the middle of the pool. Sometimes it works out beautifully. Sometimes I end up with sore hands, a kitchen that looks like a seafood crime scene, and seven perfectly good clams that took every ounce of determination I possessed.

I don’t know why my brain works this way. It never says, “Maybe buy six already shucked clams.” No, it says, “Let’s become a shellfish expert by lunchtime.”

Still… I’d probably do it all over again.

Because every once in a while those crazy little ideas become great stories. And if nothing else, I can now officially add “amateur clam shucker” to a résumé that absolutely no one asked to see.

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Author: KikiFikar

Kiki Fikar is a native New Yorker who is passionate about taking the day to day life we all experience and sharing it in her tales from Suburbia. She will often be found at the gym, writing snippets each day for future story lines, listening to her two children create their lives, and building the perfect beachfront home and writing retreat in her mind.

29 thoughts on “How Hard Could It Be?”

  1. 🤣🤣🤣🤣🤣🤣🤣

    OMG…this is pure gold. I get ideas like that too, but on my way to the store I would have just detoured to the raw bar for those little suckers and had a cocktail.

    Liked by 1 person

  2. Well that’s just it. I should have just driven to this great little clam bar and had a Sunday Bloody Sunday Mary but nooooo.

    Next time! I’ll pick you up on my way. lol

    Liked by 1 person

  4. I have to admit that I have never shucked a clam in my life. However, I can relate to the “jumping into something” without a plan. I have too many examples to list here, but you are right. Sometimes, things work out. Other times, you get a good story like yours out of it.

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  5. Thanks Diana. At least I have great company like you with me! Happy Sunday! I’m off to tackle a deep clean of the kitchen. Yes late in the day but the lunch debacle set me back. lol

    Liked by 1 person

  14. 😂 no matter how well one thinks they got the technique down for shucking the clams/oysters, there will always be a few that will surprise and be very formidable holdouts! love the post! 😁😁

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  26. Many years ago, at a supermarket, I watched someone purchase live lobsters. One by one, these still-moving creatures were placed in a bag. I bet they were pissed. I couldn’t imagine driving home with live, angry, and clawed creatures in my back seat. Ever since, I’ve had one rule: Fresh fish at home, crustaceans at restaurants.

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  28. That whole lobster thing freaks me out. Back in the 80s a few friends of mine got together and made lobsters. I had been eating them my whole life mind you but when I heard them screaming in the pot, I totally lost it. Now it’s tails only in a restaurant setting like you said!

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