To cook frozen clams, thaw the clams in the refrigerator, scrub the shells and wash the clam meat under cool water. Steam or use the clams in recipes such as chowders, soups and pasta.
- Thaw in the refrigerator for 24 hours
Remove frozen clams from the freezer 24 hours before cooking, and let them thaw in the refrigerator. If you’re in a rush, place the frozen clams under cool, running water for 30 minutes to thaw.
- Wash thoroughly with water
After thawing the clam meat, wash the clams thoroughly under cool, running water. If preparing the clams for clam chowder or another soup, catch the clam juice in a bowl, and reserve the juice for cooking. If the clams are still in the shell, scrub the clam shells thoroughly to remove any dirt or sand.
- Steam the clams or use in soups, sauces or pasta
To steam clams in the shell, add 1 cup water to a stock pot, and bring to a boil. Add the clams, reduce the burner to a medium setting, and cook clams for 5 to 7 minutes. Use tongs to remove the clams from the stock pot, and discard all clams that are not open. Use a small, dull utility knife to remove the remaining clams from their shells. Clams can also be added to chowders, soups, sauces and pasta.