Live clams should be cooked within 48 hours of purchase. Live clams can be stored in your refrigerator for up to two days in an open container covered with a clean damp cloth. Cooked clams can be refrigerated up to 72 hours. Live clams should not be stored on ice, or kept in a sealed bag. Live clams must be able to breathe to remain healthy.
Live Littleneck Clams can keep their shell closed when healthy. Discard any clam whose shell is broken or gaping open and does not close when lightly tapped.
Live clams can be steamed, added to stews or casseroles, baked or broiled. In all cases, the shell of the clam will open when it is done.
Some recipes call for opening the clams before they are baked or broiled. If you need to open the clams, place them in the freezer for about ten minutes. The cold will make them easier to open.
Clams live in the sandy bottom of the ocean so sand and grit may be present. Live clams should always be thoroughly rinsed in fresh water before cooking.
To steam, simply pour a few inches of water and some salt into the bottom of a pot, and place the live clams on a steamer rack. Cook the clams for about eight to ten minutes after the water has come to a boil, or until the clams have opened.
Clams come out of their shells very easily after steaming and are delicious when dipped in melted butter. Discard any clams whose shell has not opened.