Ever found yourself staring at a pile of clams, muttering to yourself, “I wish I knew what to do with those”? Well, here’s the 411 on how to cook clams, how to buy them, and everything else you need to know to stop wondering and start doing. They may look intimidating, but we promise—once you do it once, you’ll never hesitate to do it again (and again, and again).
Clams are a delicious addition to any seafood dish, but you must store them properly for your safety. If you’ll be cooking them within about 3 or 4 days, you can keep them alive in your refrigerator, but if it will be any longer than that, you should store the clams in your freezer.
Any Advice on How to Cook Clams?
There are so many ways! For some inspiration, see this list of approachable, delicious clam recipes right here. Whatever you decide to do, just remember: Before cooking hard-shell clams, scrub them with a hard-bristled brush. Let them soak in a large bowl or bucket of salted water for 30 to 60 minutes to expel any extra sand, then rinse again. Some cooks like to add a half cup or more of cornmeal to the soaking water, because they say it helps coax the sand out of the clam. Razor and geoduck clams are not eaten whole, but are shucked before being cleaned, cut, and cooked.
What Are Clams Even?
Clams are bivalve mollusks, meaning that theyre enclosed in two shells joined by a hinge. At the market youll find both hard- and soft-shell clams. Varieties of hard-shell clams have thick, hard shells, such as littlenecks—which are less than two inches across, and their slightly bigger cousins, cherrystones.
Soft-shell clams have thin, brittle shells. Varities include steamers—East Coast clams that are usually about three inches in size, and razor clams (so named because theyre shaped like a folded, old-fashioned straight razor), which are found on the West Coast and can grow to more than five inches long. The large geoduck (pronounced “gooey-duck”) clam, which comes from the Pacific Northwest, has a shell about six inches long with a “neck” (actually a siphon) that can extend as long as a foot and a half.
Clams are tender and juicy, and taste sweetly briny. Theyre easy to cook by steaming, grilling, or sautéing, and are delicious eaten in or out of the shell. Hard-shell clams can be served raw on the half-shell, but soft-shell clams arent served this way.
How to Store Clams
FAQ
How long can clams stay in the fridge?
Can you freeze fresh Manila clams?
How long can you leave clams in water?
What is the shelf life of steamer clams?
Do manila clams need to be refrigerated?
It is best to store Manila clams in the refrigerator. Place them in a bowl or container covered with a damp towel or paper towel to prevent them from drying out. Do not store them in water or airtight containers, as they need to breathe. How do I clean Manila clams?
How long do fresh clams last?
Use fresh clams preferably within 24 hours, although if they are truly fresh, they will last a few days under refrigeration. Discard any fresh, live clams with shells that are open or those that do not close when tapped, along with any that have broken shells.
How do you store clams?
Store in the refrigerator: Place the container of clams in the coldest part of your refrigerator, usually on the lower shelves. The ideal temperature for storing clams is between 32°F (0°C) and 40°F (4°C). Avoid placing the clams near any strong-smelling foods, as clams can absorb odors easily.
Can you keep live clams in the fridge without water?
Yes, you can store live clams in the fridge without water. It’s actually better to store them in a breathable container, such as a mesh bag or a bowl covered with a damp cloth, to keep them alive and fresh. Q How long can live clams last in the fridge? Live clams can last in the fridge for up to two to three days.