Fresh Shelled Clams: Perfect Freezing and Thawing Guide
How to Prepare, Store, and Thaw Shelled Clams! Tips for Enjoying Frozen Clams Like Fresh Ones
When freezing seafood, proper preparation, storage, and thawing methods are crucial for maintaining its quality. By following a few key tips, you can enjoy frozen clams that taste and smell just as fresh as live ones! This guide provides detailed instructions on how to store and thaw shelled clams to perfection.
For Storing Shelled Clams- 4kg shelled clams
- 5 zipper bags (0.24 liter size)
- 1 zipper bag (0.4 liter size)
Cooking Instructions
Step 1
Freshly shelled clams are delivered packed in ice with seawater. The most critical aspects when freezing and later consuming seafood are proper preparation, storage, and thawing techniques. By keeping a few key points in mind during handling and storage, you can savor the taste and aroma of thawed clams that are indistinguishable from fresh ones! This guide will walk you through the entire process.
Step 2
In the past, shelled clams sometimes arrived in large kimchi-making bags. However, this time they were packed in 1kg portions. While individual 1kg packs are convenient for sharing, you’ll need to combine them all for proper preparation anyway.
Step 3
The shelled clams are washed in seawater and then packed in clean seawater, arriving in an icebox. This packaging method is designed to maintain their freshness.
Step 4
Clean a large container, suitable for kimchi refrigerators, and pour all the shelled clams into it. Look at these plump, firm clams – they’re wonderfully fresh!
Step 5
While professional clam shuckers are incredibly fast, sometimes small shell fragments might remain attached. Also, to remove any potential debris, gently swirl the clams in their seawater with your hands to give them an additional rinse and cleaning.
Step 6
Some people wash shelled clams vigorously under tap water. Be aware that clams washed this way are highly likely to develop an unpleasant odor when thawed. Even though clams are less fishy than some other shellfish, improper washing can still cause a smell.
Step 7
Although the clams are cold from being in the icebox, thinking about the delicious clam dishes you’ll make makes this effort worthwhile! Carefully remove any clinging shell pieces and debris, then place them in a colander to drain excess water.
Step 8
Let them drain for about 10 minutes, then give the colander a gentle shake to remove any remaining moisture. You might wonder if draining the seawater will make the clams too salty, but surprisingly, they retain their natural flavor beautifully and aren’t overly salty.
Step 9
Now, it’s time to portion them into zipper bags for storage. For convenience, I’m using both 1-liter and 0.4-liter zipper bags. This makes it easier to grab the right amount for different recipes.
Step 10
Flatten the clams thinly in the zipper bags; this makes them easy to use whole in dishes. Once frozen, they can be easily cut with a knife. If you spread them even thinner, you can even break off pieces by hand for smaller portions, increasing their versatility.
Step 11
Layer the clams thinly in the zipper bags, pressing out as much air as possible before sealing. I love clams so much that I usually finish these within a few months!
Step 12
When stored flat and stacked neatly in the freezer, opening the freezer door brings a sense of security. 4kg of shelled clams is equivalent to about 10kg of clams with shells! Properly preparing and storing a good batch of clams like this means you can enjoy them conveniently whenever you like.
