Never included you, as you also know well enough that soaking hard shell clams in anything prior to using doesn’t do squat to purge them of sand, like some think.Yep
I agree and DON'T put me in the group of "many here" LOL ??
1. The only time I ever freeze any clams is if they are already cooked and stuffed into a shell for baked clams to be eaten at
a later date or leftover chowder to eat later
2. I don't do it, and don't understand steaming clams to open them?? ??
I have a clam knife for opening clams to eat on the half shell or cook with. The only time I steam clams is if I want to eat them as steamed clams. If we are cooking
something with them, they need to start out as raw, not as pre-steamed
Actually if I’m putting up stuffed clams, oysters Rockefeller, or either of those 2 with my garlic butter PhD topping, they get opened, topped/mixed with the goodies and frozen in large Tupperware containers with plastic wrap in between layers. This way I can pluck out however many I want and pop them into a 450 F oven for 15 min.
Hate to cook bivalves more than 1 time…