Frozen not bad at all IF you shuck them and freeze them right in the clam juice. That being said, this is for cooking clams. They make fine chowdah, and red or white sauce. I will also shuck clams, and oysters for freezing with an appropriate topping for baked clams, clams casino, oysters Rockefeller, and clams or oysters PhD, the home specialty. Nothing blows a person mind who drop in and you pull some of these specials out for a quick snack with an appropriate beverage.Nice!
Fresh Clams?
Frozen Clams ?
???
The reason I dug today was because I wouldn't have had the time to defrost a container of them, and there's NFW I would have hasten defrosting using such abhorrent techniques as microwave or a warm water bath. I only defrost my clams by keeping them in the fridge for 24 hrs. The frozen topped bivalves go right from the freezer into a 475°F oven...