It’s important to throw out dead clams right away so they don’t contaminate those that are still alive. The clams should have a fresh smell that reminds you of the ocean. If the clams smell fishy or they have an ammonia-like smell, throw them out. Soft-shell clams have a long neck, so they may not close completely. [1] X Research source
Don’t add fresh water to the dish, as this will kill them. [3] X Research source
If you like, you can use damp paper towels instead of a cloth towel.
Check the clams every day for any open shells and remove them promptly. Allowing dead clams to sit in the container could lead to the spread of dangerous foodborne toxins.
Don’t use hot or warm water to rinse the clams, as this will cause their shells to open. When freezing clams, you want the clams to be closed.
Choose moisture-resistant freezer bags rather than basic plastic bags, since you don’t want the clams to become freezer-burned.
Do not place the bag of clams in the freezer door, which is typically the least cold area in a freezer. It’s fine to stack multiple bags of clams on top of each other, since they won’t live long in the freezer anyway.
Do not refreeze thawed clams. If you don’t eat all of the clams that you defrosted within 1-2 days, throw the rest out.
Reserve the clam liquor and pour it over the clam meat after it has been shucked. You can add a bottle of clam juice if there’s not enough liquor to cover your clams.
Leave about 1⁄2 in (1. 3 cm) of headroom in the container if you think you may freeze the clams. This will give the liquor room to expand as it freezes.
Use frozen clams within 3 months. [8] X Research source
Leaving the clams at room temperature can lead to dangerous foodborne illness, while other methods of defrosting, such as using the microwave, can make clams rubbery. Do not refreeze frozen clams. Throw out any that you don’t use within 1-2 days.
