How to Freeze and Thaw Clams Safely

Clams are among the tastiest products of all that the sea has to offer: they are light and tasty, rich in beneficial properties for the human body and very versatile for preparing classic dishes such as the legendary spaghetti with clams, but also dozens of other delicious recipes. Obviously fresh clams are unbeatable, but if you want to preserve them to cook them later, know that they can also be frozen: you can store them in the freezer both raw and cooked, the important thing is to do so by following simple rules. It is also important that you also know how to thaw them in the right way, to consume them safely and preserve their characteristic sweet-salty flavor that distinguishes them. Here is everything you need to know to freeze and thaw clams correctly.

How to Freeze and Thaw Raw Clams

Once you have purchased your fresh clams you can decide to freeze them raw to cook them at a later time. The operation is easy but requires a fundamental preventive step: purging the clams, an operation that is often done before purchasing but that, in any case, you can also easily do yourself. Once your clams are ready and clean it is time to place them inside plastic food bags, even better if they are vacuum-packed. Another valid method is to place the clams in an airtight container, but in both cases remember to affix a label with the storage date. If stored correctly, raw clams will keep in the freezer for at least 20-30 days.

The thawing phase is also very important: clams require respecting the cold chain, so once removed from the freezer, leave them 1-2 hours in the refrigerator and only then take them out. Soak them again in water for a couple of hours with a teaspoon of salt and change the water a couple of times. Finally, a fundamental rule to remember: once defrosted, you must consume them within 24 hours and you must never refreeze them.

How to Freeze and Thaw Cooked Clams

Alternatively, you can freeze the clams already cooked, or better yet pan-fried, to speed up the operations once you have to thaw them. In this case, what you need to do is put the clams in a pan with a drizzle of oil and a clove of garlic, cover them with a lid and let them cook on a high flame for a few minutes, until they open.

Turn off the heat, remove any broken or closed clams, separate them from the cooking liquid, let them cool well and then put them in the freezer as described in the previous paragraph. Remember not to throw away the liquid: you can filter it through a fine mesh strainer and freeze it separately, using it when needed to flavor your recipes. Even in this case it would be better to let the clams thaw in the refrigerator, but in this case there is no need to soak them again, you can cook them directly.