When purchasing hard clams, gently tap each shell. It should close tightly to indicate the clam is alive. A gaping shell that does not close means that the claim is dead and should not used. Clams in the shell are sold by the dozen or by the pound.
If the clam muscle has been removed from the shell, the clams are sold shucked clams. Packaged in various sized containers, they should appear plump with clear liquor and be free of shell particles. Shucked clams are also available frozen.
Shell clams will remain alive and fresh for several days if refrigerated immediately after being dug or purchased. Shucked clams, too, require refrigeration and may be stored for several days when properly handled. Frozen clams should not be thawed until ready to use and after thawing, they should not be refrozen.
Wash clams thoroughly to remove all surface sand. Allow clams to stand in cold salt water for 15 minutes. Rinse and repeat two more times. This permit’s the clams to open and discharge sand which then settles to the bottom of your container.
Clams may be shucked either before or after cooking, depending upon how they are served. To open clams, insert a knife between shell halves and pry apart. If steamed before shucking, the shell will open during steaming. The shells of soft clams and surf clams are not as tight fitting and so are easier to open.
Clams served on the half shell make an elegant appetizer. Discard the top shell, cut the muscle free but leave it in the bottom half of the shell. Other clam appetizers include dips and canapés.
The popular clam chowder, with its many regional variations, is often considered a specialty. Clams are also used in seafood salads, casseroles, soufflés, or other main dishes. Fried clams can also be a favorite.
Do go clam digging, find your favorite clam recipe, and enjoy having a fun clam bake.
