[joey2boats]

I bought 100 of the biggest clams I could get yesterday with the intention of chunking them on fri.,but that plan has fallen through.I was thinking of buying some quart containers from the dollar store and salting them myself.I know that's alot of clams to shuck,but I have time.I think they get ten dollars a quart,I spent $13 for the clams.Is there a recipe to follow or should I just open them as I need them.How long will they last in the fridge.Any input would be appreciated.

 

[RedAtNight...]

If someone's got a better recipe, listen to them...
1/8" - 1/16" layers of kosher salt
You might get 5-6 layers of clam depending on the size of your container and clams.
So ... start off dusting the bottom of the container with salt, layer of clams, layer of salt, layer of clams, etc... begin and end with salt - Clam lasagna!
Let sit for about 4 days and then freeze if you must.

 

[mch]

I had clams that I bought on Friday night stay alive till Sunday. I wound up giving a few away & letting the rest of them go. Unfortunatley that was the highlight of my weekend.

 

[LBI SurfRat]

everybody has different ways to salt/freeze/prepare them....

I DO NOT use fresh(tap) water. salt the bottom of the container and shuck clam over the container, if they are fresh they will have a fair amount of salt water in them. i usually shuck 2 in the container and add more salt. once container is full of saltwater and clams i add more salt on top and then freeze. I also do not split the clammeat, i shuck them carefully keeping them whole so they wont die and breakdown as fast.
Nick