Claire
Master Chef
The answer is going to come too late for me this time, but I'd like to know: I can get live clams at my local grocer maybe once or twice a year. How long can I keep them and what is the best way. Understand I live in a very small (3500) town in the midwest. If I see them today and buy them tomorrow, they will be the same clams, it isn't like a jet will be landing daily with fresh ones. It seems to me I could store them as well as the store can.
I bought a dozen little necks and three larger clams (the larger ones to chop into the sauce, the tinier ones to just steam open and toss on top of the pasta). What I did was leave them in the butcher paper the butcher puts them in (our town is small enough that our butcher is also our fish monger), then fill a crisper drawer of my fridge with ice and put the packages on top. I do know how to know they are safe and all that, but am curious as to whether I should have done anything different, for example, take them out of the paper and put them on the ice directly, etc.
Any advice for future adventures appeciated.
I bought a dozen little necks and three larger clams (the larger ones to chop into the sauce, the tinier ones to just steam open and toss on top of the pasta). What I did was leave them in the butcher paper the butcher puts them in (our town is small enough that our butcher is also our fish monger), then fill a crisper drawer of my fridge with ice and put the packages on top. I do know how to know they are safe and all that, but am curious as to whether I should have done anything different, for example, take them out of the paper and put them on the ice directly, etc.
Any advice for future adventures appeciated.