#1833980 - 08/20/2208:42 AM
How long freshly harvested clams and mussels good for?
Nick_S
Member
Registered: 07/15/14
Posts: 956
Loc: Wallingford, CT
We usually eat em up quick but planning a get together and want to harvest some about a week out.. How long u guys think it's good to keep on ice and stay good?
I do the same as Rich, a week or so and then I cut them and freeze the meats. The refrigerator is better than ice because the ice is not as consistent in keeping all of the clams the same temperature plus any clams on the bottom sitting in any fresh water will go bad due to the water. Clams will open slightly to let air mix with the salt fluids inside to keep oxygen in the system while in a refrigerator but fresh water ice melt will kill clams. I use stainless steel pans and place each clam in the pan on its side so when the shells open the fluids stay inside instead of draining out. A dry clam dies earlier than one kept on its side and moist.
#1834009 - 08/20/2211:55 PM
Re: How long freshly harvested clams and mussels good for?
[Re: Buck]
Don P
Member
Registered: 05/03/07
Posts: 19804
Loc: CLINTON, CT
Originally Posted By: Buck
I do the same as Rich, a week or so and then I cut them and freeze the meats. The refrigerator is better than ice because the ice is not as consistent in keeping all of the clams the same temperature plus any clams on the bottom sitting in any fresh water will go bad due to the water. Clams will open slightly to let air mix with the salt fluids inside to keep oxygen in the system while in a refrigerator but fresh water ice melt will kill clams. I use stainless steel pans and place each clam in the pan on its side so when the shells open the fluids stay inside instead of draining out. A dry clam dies earlier than one kept on its side and moist.
Nice having a moist clam on its side. It’s good to mix it up.
#1834061 - 08/22/2210:47 AM
Re: How long freshly harvested clams and mussels good for?
[Re: Nick_S]
kayak fisher
Member
Registered: 02/24/04
Posts: 2037
Loc: milford
I've also kept them a week without any problems. But when the water temp is high like it is now, I think they get stressed going from hot to cold fridge or ice. I've had batches with a few that would open open a sliver. Part of the tongue would be sticking out. I'd tap it and it would usually close. If not I tossed it. My clams from a week ago were fine, but my nephew had some opening within a couple of days after a 40 minute ride home with them on ice.
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