Q&A for How to Shuck Clams

Not long. Opened clams can last an hour or two if kept on ice. Closed clams not yet shucked can last 24-48 hours in the fridge. Always smell them before eating. If they smell fishy, toss 'em. Clams go bad quickly if dead. If in doubt, steam them instead. Any that don't open are dead and can be tossed.

No. Scrub the unoped clam shells, but once the clam is opened, don't rinse it. The juice left inside contains a lot of flavor and is delicious. Rinsing opened clams may remove some of that flavor leaving you with a watery mollusk.

There is no waste in a clam. It consists of the shell, the main body, the muscles that hold the clam to its shell and the ligaments that open and close the shell. Once forced open, you cut the top and bottom muscles that hold the clam. The entire thing is edible and the only waste is the empty shell.

Heating them, such as poaching or steaming, will open them. This can take from 2 - 10 minutes, depending on the size of the clam. See wikiHow to Steam Clams . To make them easier to open, keep the clams on ice for at least one hour before opening.

Yes, use as much clam juice as you can and cover them with water and freeze.

Yes, place the clams in the microwave until you see them beginning to open. Remove them immediately. They are still raw at this point. Just make sure you clean them well first.