How can I store clams?

Live clams are highly perishable and highly susceptible to bacterial contamination once they die or get too warm, so they must be kept alive until ready to be cooked and eaten. Store live clams in a cold (32 to 35 degree Fahrenheit) refrigerator in an open container, covered with a moist cloth or paper towels. Kept in this manner, live clams should remain fresh for two to three days. Do not put live clams in an airtight container or submerge them in fresh water; either will kill them. Check daily for any open shells - a sign the clam has died - and remove these clams promptly so they do not contaminate the rest. Live clams can also be frozen in the shell and kept up to three months. To do so, place the live clams in moisture vapor-resistant bags, press out excess air, and freeze.

If shucked, clams should look plump, be submerged in their own clear liquor, and smell fresh with absolutely no fishy or ammonia odor. Shucked clams are also available canned or already frozen. Shucked clams should be stored in a tightly sealed container immersed in their own liquor. Kept in the refrigerator, they will remain fresh for up to three days. Shucked clams can also be frozen. Clean and wash the meat thoroughly, then drain and pack in freezer containers, leaving 1/2 inch headspace. Use within three months. When ready, thaw frozen clams in the refrigerator for six hours.

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