Tips

• How long do raw clams last in the fridge or freezer? The exact answer to that question depends to a large extent on storage conditions - keep clams refrigerated at all times.
• Store live, raw clams in the refrigerator in an open container and cover with damp cloths or paper towels.
• How long do raw clams last in the fridge? After clams are purchased, they may be refrigerated for 1 to 2 days.
• Raw clams must be kept alive before cooking.
• How long can raw clams be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; clams should be discarded if left out for more than 2 hours at room temperature and always discard if clams are no longer alive.
• To further extend the shelf life of raw clams, freeze; when freezing, place clams in the freezer before the number of days shown for refrigerator storage has elapsed.
• You can maximize the shelf life of clams in the freezer by placing the clams inside a heavy-duty freezer bag in order to prevent freezer burn.
• How long do raw clams last in the freezer? Properly stored, they will maintain best quality for about 2 to 3 months, but will remain safe beyond that time.
• The freezer time shown is for best quality only - clams that have been kept constantly frozen at 0°F will keep safe indefinitely.
• How long do raw clams last after being frozen and thawed? Clams that have been defrosted in the fridge can be kept for an additional 1 to 2 days in the refrigerator before cooking; clams that were thawed in the microwave or in cold water should be cooked immediately.
• How long do clams last in the fridge once they are cooked? Cooked clams will usually stay good for 3 to 4 days in the fridge and 4 months in the freezer.

Conventional Oven: Remove clams from tray and place on baking sheet into a preheated 450°F oven; cook for 30 minutes. On the Grill: Wrap clams in a foil pouch; leave the top open for a crispy top or closed for softer, moister clams. Best if cooked from a frozen state. Preheat oven to 350°F. Remove from plastic trays and place on a baking pan ½” apart. Bake for approximately 12-18 minutes. Cooking times may vary depending on number of pieces cooked and oven variations. Rotate pan if necessary. Cook to an internal temperature of 165°F as read by a food thermometer. Do not microwave. Add tomato sauce and clam liquid. Spoon mixture over clams in half shells. Top with bacon and bread crumbs. Bake approximately 10 to 15 minutes. To steam clams in the shell, add 1 cup water to a stock pot, and bring to a boil. Add the clams, reduce the burner to a medium setting, and cook clams for 5 to 7 minutes. Use tongs to remove the clams from the stock pot, and discard all clams that are not open. Use a small, dull utility knife to remove the remaining clams from their shells.

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