More of this Feature • Part 1: Clam history • Part 2: Clam selection and storage • Part 3: Clam preparation, usage and equivalents • Part 4: Clam Recipes

Related Resources • Clam Varieties • Scallops • More Seafood Articles • A to Z Food Glossary • Main Recipe Index

Recipes • Marinated Clams • San Francisco-Style Cioppino • Clam and Beer Appetizers • More Clam Recipes

Related Cookbooks • The Compleat Clammer • Fish & Shellfish • Fish : The Complete Guide to Buying and Cooking • Stalking the Blue-Eyed Scallop • More Cookbooks

Beware PSP: Potentially your last clam!
For those who enjoy digging their own clams, it's imperative that you be familiar with paralytic shellfish poisoning or PSP. PSP is caused by a marine biotoxin ingested by shellfish, including clams. Commercial seafood is regulated, inspected and tested, so chances of PSP from commercial seafood carries a minimal risk. However, you're on your own when you dig your own so it's important to check with your local marine fishery government agency before going clamming. PSP is a very real danger on both the Atlantic and Pacific coasts and wherever shellfish is harvested. Normally associated with but not limited to red tide, be aware that biotoxins can still be present in clear waters. Some shellfish, such as butter clams, can store toxins in their bodies up to two years.

Symptoms can include nausea, vomiting, diarrhea, abdominal pain, and tingling or burning lips, gums, tongue, face, neck, arms, legs, and toes. And yes, one clam could be fatal. If you should suffer any of these symptoms after eating shellfish, take emergency action and immediately seek medical assistance as there is no specific antidote. Do not test freshly caught shellfish by chewing a small amount and waiting for effects to manifest. Ingestion is the key, and it might be your last experiment. You can further reduce the PSP risk by not eating any of the digestive organ or dark areas of clams, ie., eat only the white or light portions. The tip of the syphon is especially vulnerable. These portions should be removed before cooking, not after, and the remainder of the meat should be thoroughly washed. And remember, the absorption of any toxin is accelerated if you have consumed alcoholic beverages.

Clam selection and storage
Clams are found year-round in various forms, including fresh (both shucked and unshucked), frozen, and canned. They are best in cold-weather months, as they are susceptible to bacteria in summer months, but they are much easier to dig in summer. Thus they are usually less expensive during warm weather season. Whether shucked or unshucked, clams are highly perishable and should be eaten and or cooked as soon as possible.

Shucked clams should be plump, smell fresh, and feel heavy for their size. Avoid those with an ammonia aroma. The clam juice should be clear with no shell fragments. Geoducks, if you can find them in the market, should have short, fat, unwrinkled necks. Wrinkling indicates they have been out of the water too long and are beginning to dehydrate. The flesh of clams can range from creamy white to gray to dark orange. Properly-handled fresh live clams will last two days in the refrigerator under optimum conditions.

Whole clams still in the shell must be sold live. Fresh, unshucked clams should be stored in a porous bag made of burlap or other natural material in the refrigerator. If you have no cloth bags, store in a bowl covered with a wet cloth in the refrigerator, not on ice. Never store them in sealed plastic or submerged in water -- they will die. Use preferably within 24 hours, although if they are truly fresh, they will last a few days under refrigeration. Discard any fresh, live clams with shells that are open or that do not close when tapped, and any with broken shells. If you can jiggle the shell halves from side to side, it's a sure clue the clam is no longer living. For live soft-shell clams and geoducks, touch the siphon neck. If it moves, it's alive; if not, discard it. You can place the clams in a pot of water as another test, and discard any that float.

Do not freeze clams in their shells. To freeze clams, shuck them, being careful to save their liquid. Rinse with salt water (1 tablespoon of salt to 1 quart of water), and place in a container with the reserved clam liquid and additional salt water so they are completely covered. Frozen clams will last up to three months at 0 degrees F. Thaw frozen clams in the refrigerator before using, and never refreeze them.

Cooked clams can be stored in a covered container in the refrigerator up to four days. Freezing is not recommended for cooked clams as they will become extremely tough and rubbery.

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