I would steam them (w/ wine and some aromatics), drain, pull out the meat, save the juice/broth, and freeze separately. But it depends on what you're planning on doing with them. I wouldn't use them as a "steamed clams" dish after frozen; freezing would alter the texture of the meat.
You can freeze them in the shell or shucked. I think I read somewhere they are best when used within 3 months. I like freezing them in the shell so I can just pull them out of the bag, defrost in my fridge and steam them up or use in a recipe.
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