Clam storing question

[superdown]

Some people may not find the cornmeal necessary but we like it. We find that the clams purge most of the green stuff out there stomachs and it becomes almost like a little bite of bread and you will notice a lot cleaner clams using it than if you don't. we have done cornmeal fed clams versus just water purged clams and there is enough of a difference that my whole family notices if it's not done.

[Igottanewknee]

Cornmeal is not needed, just clean salt water

Fresh water will kill them.  Do not put them in fresh water

steam and eat.  Throw out any that don't open with a steaming

If you got a old fridge, put them in there in salt water to get another day out of them.

[DoubleJ]

Cornmeal is not needed, just clean salt water

Fresh water will kill them.  Do not put them in fresh water

steam and eat.  Throw out any that don't open with a steaming

If you got a old fridge, put them in there in salt water to get another day out of them.

If you have a fridge, a bucket of clean Puget Sound water, and an air compressor that you can airate the water with for about 2 minutes twice a day, you can keep them upwards of 7 days.  I've done it a couple of times when I was taking them back east for friends or family and couldn't dig them fresh the day I was leaving.  After 7 days, almost 100% were still alive upon arrival in Eastern Washington.

[Fl0und3rz]

You've killed them.  You must deliver them to me, so I can give them a proper "burial."

[Bean Counter]

....
steam and eat.  Throw out any that don't open with a steaming

Why do you say this?

[scottcrb]

if they dont open after steaming they were already dead and could be bad. shellfish poisoning is no bueno

[DP]

We take clams off our beach on Hood Canal regularly. Bring them back in 5 gallon buckets, or cooler with salt water. We never bother with adding anything to the water to get them to purge. Never had a problem with sand. One thing I do to get several days, if not a week out of them, is to take some of the salt water out and freeze it. Big blocks that last several hours. Keep rotating in fresh ice. They stay real happy. Works the same just putting them in the fridge, but there isn't always room. As far as cooking them, we don't cook them in water. Just throw them in a pan, add anything you want for flavor, be it shallots, garlic, splash of white wine. They have plenty of liquid in them. Cook until all are open. Melted butter with a touch of cayenne pepper for heat.