Should You Buy Clams That Are Already Shucked? - Tasting Table

According to Pacific Coast Shellfish Growers Association, when inspecting your shucked clams, you want to look for plump clam meat that smells and appears fresh. Any sort of off smell, especially if you catch a whiff of something sour or ammonia-like, indicates that your clams may not be safe to eat. The color of the flesh can vary depending on the species of clam, but the liquid the meat is suspended in should be clear.

The advantage of using pre-shucked clams is twofold. Of course, you save time (and your fingers) by not having to physically shuck all of those clams yourself. But shucked clams also can last a little bit longer than fresh clams. While clams should be prepared within 24 hours, shucked clams will last up to 5 days in the refrigerator, and months if you freeze them, per the Washington State Department of Health.

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