"Tasting Table spoke exclusively with Chef Franklin Becker, owner of the popular Manhattan restaurant Point Seven, about his best seafood and clam storage tips, and he says to "remember, they are alive." Clams need to be kept cold in order to survive in a kitchen, while also remaining damp with some access to oxygen. Becker's favorite way to store them is on ice. He says, "We store fresh clams buried in ice with a drain board so they do not drown. This is never covered, so they can breathe.""
"Many people soak clams in salted water before cooking, which is known as purging. The process is thought to filter fresh water into the shells and push any debris out. If you want to try it, mix a couple of tablespoons of salt with a few quarts of water and leave the clams to soak in the solution for a few hours."
"Before you get to that step, though, just stick to keeping the clams on ice, or at least put them in the refrigerator. If you don't have a drain board, the best method is to put the clams in a bowl, cover, and store the bowl on top of a big container of ice inside the fridge. You can also keep them in a breathable bag in the back of the fridge. When stored correctly, this should help the clams stay fresh for up to one week."
Clams are alive and require cold temperatures, moisture, and access to oxygen to remain viable for cooking. Storing clams buried in ice on a drain board prevents drowning while allowing them to breathe. If no drain board, place clams in a bowl, cover, and set the bowl atop a large container of ice in the refrigerator, or use a breathable bag in the fridge's back. Purging by soaking in salted water can expel debris; mix a couple tablespoons of salt per few quarts of water and soak for several hours. Proper storage can keep clams fresh for up to one week. Soft-shell clams may require an additional damp covering.
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