If you're using frozen clams, they can still be completely respectable, just look for something quality that was, ideally, frozen when still alive, and thaw them before baking. Frozen clams will ...

NIST researchers developed the geoduck clam reference material by shucking, cleaning and dicing geoduck clams and then ...

Having frozen food at the ready is convenient when you need a small amount of something to use in a dish during cooking. The “asari” clams featured this week are a handy, versatile ingredient ...

It tastes great up to six months when frozen. Fresh clams are normally available all year-round at the seafood counters of most specialty stores. In a large skillet over medium heat, combine clams ...

Shijimi can be frozen and stored after the sand is removed. When using frozen clams, just plunk them directly into boiling water. "Hatcho" miso uses soybean "koji" fungus matured for a long period.

Some shellfish such as squid, octopus and prawns can be frozen successfully; others such as mussels, oysters and clams need to be live when cooked. Store in the fridge until needed. Raw or ...