I would not advise on the half shell since the water temps down there are probably way too high, above 70°F, which means the clams are set on reproducing, so they're not at their tastiest. Same goes for oysters and mussels...
Well you could shuck 'em and freeze them in their juice. I have 7 or 8 dozen big quahogs put up like that. Then you could figure out at a later time and make sauce or chowder, or if you saved the shells, you then could make baked clams. Or put the baked clams all together and freeze, see below...
Here's another long-term idea. If you like Clams Casino, shuck 'em and put the breadcrumbs, bacon and green peppers on top, lay them in a container, put wax paper on top and stack 'em up in multiple layers. You can then put them in the freezer and pop a few out and throw them into a 400°F pre-heated oven. Nothing impresses drop by visitors when you can offer them stuff like that. I do that with baked clams and oysters Rockefeller.
To make shucking easier, put em in the freezer for 20 minutes before grabbing your clam knife...
