If not, toss them, along with any cracked or broken ones. % of people told us that this article helped them. It's fine to stack multiple bags of clams on top of each other, since they won't live long in the freezer anyway. Tap any open ones on the counter. Are clams good for you? Once you’ve got your clams in the kitchen, the options for how to cook them are endless. look them over to make sure the shells are closed. Keep in mind, though, that many popular preparations of clams, from creamy chowders to clams with melted butter, mean added saturated fat and calories. While there are more than 150 different edible clams across the globe, just a handful or so are typical for American seafood shops. Refrigerate cooked clams in covered airtight containers. It’s important to throw out dead clams right away so they don’t contaminate those that are still alive. Remember – never store in water! Tap any open ones on the counter. Though fresh and live clams are best for cooking, freezing is a good way to preserve it. It’s a sustainable, nutrient-rich food that’s more affordable than much of what you’ll find at the fishmonger. The store would only sell me a massive bag of clams when I needed only a few for the soup I was making. We use cookies to make wikiHow great. If … Thanks for waiting. Refrigerate within two hours of cooking. There are 20 references cited in this article, which can be found at the bottom of the page. Rinse the shell with cold water to remove dirt, seaweed, and debris. There are East Coast classics, such as clam chowder, clams casino, grilled clams, and steamers with drawn butter. Don’t add fresh water to the dish, as this will kill them. $26.00 Do not refreeze thawed clams. Kept in this manner, live clams should remain fresh for two to three days. Don’t wrap them in anything airtight; they need oxygen to survive. However, ensure that you store them in a covered container. Do not refreeze frozen clams. Once you’ve got your clams in the kitchen, the options for how to cook them are endless. Steam the clams on medium heat, with the lid on, for 5 to 7 minutes. Read more about how to store and handle clams here.) Angel Hair Pasta with Clams, Cherry Tomatoes, and Basil, Brothy Clams with Tomatoes and Spanish Chorizo, Read more about our affiliate linking policy, Rise & Shine: Better Breakfasts for Busy Mornings. How to properly store fresh mussels and clams Buying fresh shellfish means you intend to eat the produce within 1-2 days of purchasing it. Store in airtight container, cover with broth from cooking. Cooked clams can be stored in the refrigerator for up to 4 days. on Amazon. If you like, you can use damp paper towels instead of a cloth towel. She is a writer, registered dietitian, and author of three cookbooks: PREP: The Essential College Cookbook, Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever, which was nominated for an IACP award. Do not put live clams in an airtight container or submerge them in fresh water; either will kill them. If you’ve bought a lot of clams … Please review the Comment Policy. Do not freeze the cooked clams, as this will make them extremely rubbery and hard. 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. Read more about our affiliate linking policy. If they close up, they’re good to go. wikiHow is where trusted research and expert knowledge come together. If you aren’t cooking your clams right away, put them in a bowl covered with a wet towel in the fridge. Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Do not re-freeze clams that have been frozen and then thawed out. Clams are packed with nutrition. I steamed the rest off and they are floating in the liquid in a plastic airtight container in the fridge. All tip submissions are carefully reviewed before being published. Throw out any that you don’t use within 1-2 days. Put in oven preheated to 450 degrees F and cook for about 30 minutes or until internal temperature reaches 165 degrees F using a kitchen thermometer. These days, most commercially sold clams are held in tanks after they’re harvested, where they “purge” the sand before they head to market. But you must store them in a plastic airtight container or submerge them in a container. 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