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Cooking Frozen Clams

post #1 of 6
Thread Starter 

Hi,

 

I am going to freeze a batch of live clams that I had sitting in my refrigerator before they go bad. When I steam them after I take them out of the freezer (they will be frozen probably about a week or two) how will I know if the clams are good or not? For example, if I steamed them when they were alive, the clams would open up and the ones that didn't are the ones you throw out. Is it the same for frozen clams?

 

Thanks!

post #2 of 6

Just a small question, how long have they been in the fridge ?

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 6

I would steam them first,then  you know  the ones that open are good. Then feeeze them in the cooking  liquid.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #4 of 6
Thread Starter 

They have been in the refrigerator for 3 days.

post #5 of 6

If the slightest odor throw out or if thay are opened throw out.. Cook first ,open then freeze. Either waty they will get tough.Might be good for chowder or fritters.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 6

I agree, good for a chowder.

 

Clams and mussels , sometimes giving them a tap, you will see them close up. (if they don't, toss out)

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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