How to Store Clams: 3 Methods for Storing Clams

Clams are bivalve mollusks belonging to the Bivalvia class—a group of sea and freshwater invertebrate animals that have a two-part hinged shell, including mussels, oysters, and scallops. Clams have two adductor muscles that hold their shells together and a burrowing foot that allows them to dig. They live most of their lives buried under sand or mud in oceans or rivers.

The edible types of clams you can find at the grocery store or fishmonger fall into four categories:

1. 1. Hard clams: Hard clams, also known as quahogs, come in two main varieties: Southern and Northern quahogs. Southern quahogs (M. campechiensis) can be up to six inches long and have heavy white shells. Northern quahogs (Mercenaria mercenaria), also known as Atlantic hard-shell clams, have a grayish-white shell and may go by different names depending on their size. Littleneck clams are the smallest northern quahog you can buy, typically one and a half inches wide. Cherrystones are about two and a half inches wide. Chowder clams are the largest northern quahog—three inches and wider.
2. 2. Soft-shell clams: Soft-shell clams (Mya arenaria)—also known as steamers or longneck clams—are iconic in New England, but you can also find them on the Pacific coast. Soft-shell clams have long siphons and grayish-white, oval-shaped shells that are usually one and a half to three inches long, though they can grow up to six inches long. Their thin, brittle shells gape open, which can make them sandy, so you need to purge them before cooking.
3. 3. Razor clams: Razor clams are clams in the Solenidae family, of the genera Ensis and Solen. Their shells are brittle and gape open. There are two common types of razor clams: Pacific razor clams and Atlantic razor clams. Pacific razor clams (Siliqua patula) are oval in shape and have a long, protruding siphon. Atlantic razor clams (Ensis leei or Ensis directus), also known as Atlantic jackknife clams, are thinner, milder, and sweeter in flavor (and less common) than Pacific razor clams. Their shells are up to eight inches long and resemble a straight razor. Keep in mind that their shells are delicate and can be difficult to clean.
4. 4. Manila clams: Manila clams (Venerupis philippinarum or Ruditapes philippinarum) are small, sweet hard-shell clams native to the Pacific ocean. People on the West Coast of the United States may know them as steamer clams. They have a less briny flavor than other types of clams.

Live, fresh clams can last in the refrigerator for about one to two days. Clams stored in the freezer remain freshest up to three months. Cooked clams can last up to four days in the refrigerator. Unopened canned clams can last up to five years, but once you open them they will usually only last in the refrigerator between four and five days.

When buying fresh clams at the grocery store or the fishmonger, make sure the clams do not have cracked or broken shells. Ensure the clam shells are tightly closed—open clams or clams with damaged shells are indicators of dead clams, which you should never eat. Fresh clams should smell like the sea. You should also discard any fishy-smelling clams.

You can use clams in a number of homemade dishes, from clam pizza to linguine with clams. With the right know-how, you can properly store your clams and extend their shelf life. Follow these tips to properly store your clams.

1. 1. Refrigerate fresh clams. Store your fresh clams in a breathable bag in the back of your fridge (the coldest part of the fridge away from the door). You can also store your clams in a bowl and cover them with a damp cloth or paper towel until cooking time. Aim to cook and consume clams on the day of purchase, but you can chill them overnight if necessary.
2. 2. Refrigerate cooked clams. Place your cooked clams in a covered container, then leave in the refrigerator for up to four days. Avoid freezing your clams after cooking them, as this will make them rubbery.
3. 3. Freeze fresh clams. You can freeze fresh clam meat on its own or in the shell. To freeze individual clams, shuck the clams and rinse the meat thoroughly under running water. Drain the clams in a colander and place them in a freezer-safe airtight container. To freeze clams inside the shell, run the live clams under cold water to clean them, then place the clean clams in an airtight plastic bag. Only freeze clams with shells that are tightly closed—a clam with an open shell is likely dead and may have gone bad. (Avoid rinsing clams in warm water, as that will encourage the shells to open.) Press out all of the air, then seal in an airtight container and freeze.

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