Need help using clams as food plz

[Mastiffsrule]

I decided to give clams a try as food. I got 2 large. One I opened a little bit, gave a quick rinse and into the freezer. My second would not open. The shell cracked and it was prurple. I tossed it but wanted to see what it was in case I can use it in the future

2 other questions, after I pop it open a bit before I freeze it should I rinse the inside w/ ro water?
Do I run a risk of introducing a parasite or other organism even if I freeze it?

Everyone in the tank is happy and healthy so may not feed if risky.

Thanks

 

[Mjl714]

Was the clam alive? Did you get it fully open? Can be a challenge. When I buy one, i feed some fresh that day, then I freeze the rest. Works pretty good, and fish and shrimp love it.

 

[Big G]

Read post #8 Cheers. My fish love clams ;):D

https://www.reef2reef.com/threads/clams-the-best-food-for-a-reef.499468/

 

[Hemmdog]

Did you let the clam sit in tank water for awhile to expel it’s yuck before you froze it? After doing that I will never eat clams at restaurants again lol. It was spraying disgusting stuff out 24 hours after it was in tank water still.

 

[Mastiffsrule]

Read post #8 Cheers. My fish love clams ;):D

https://www.reef2reef.com/threads/clams-the-best-food-for-a-reef.499468/

I read that, it was a great thread. I just never trust myself to comprehend over 25 words so figured I would check. Any idea why purple, color was actually cool.

Did you let the clam sit in tank water for awhile to expel it’s yuck before you froze it? After doing that I will never eat clams at restaurants again lol. It was spraying disgusting stuff out 24 hours after it was in tank water still.

Thanks @Hemmdog , just ruined linguine in white clam sauce for me.;Vomit Back to the osso bucco I guess

 

[Big G]

Did you let the clam sit in tank water for awhile to expel it’s yuck before you froze it? After doing that I will never eat clams at restaurants again lol. It was spraying disgusting stuff out 24 hours after it was in tank water still.

Below is very similar to my own process. Hope this helps a bit:

from https://www.foodrepublic.com/2017/04/11/purge-clams/

The first thing to know is that most commercially available clams and mussels have already been filtered. If you’ve bought your clams in a supermarket, they are likely to be ready to go – just follow step 1 below for weeding out any bad ones and step 5 in case there are any closed dead ones hoarding a shellfull of sand. Trust me on step 5 – it sounds tedious but this is the most important step! If you have even one of these dead ones open in your pan while tossing, your entire dish will be ruined. If you’re sourcing them from a fishmonger and you’re not sure, just ask if they have already been purged.

If you need to purge the clams yourself, the best procedure is this:

1. Rinse clams quickly under water, weed out any with crushed shells or that are open and don’t move when touched or squeezed. Put the clams in a large non-reactive bowl (such as glass or ceramic).

2. Cover the clams in salt water by 3/4–1 1/4 inch. Actual seawater (filtered to remove any sand) is best, of course, but otherwise use sea salt (not regular table salt) and water to a salinity of about 3.5 percent – or 35 g (1 1/4 ounces) to every 1 liter (34 fluid ounces or 4 cups) of water. Fresh water will kill the clams. Try not to shock them to death by changing their temperature too rapidly so keep them somewhere relatively close to their current temperature. If they have been stored chilled (for example, at the fishmongers), then you can use cool water and keep them chilled in the fridge. Otherwise, set them somewhere like in a cool corner of the room.

3. Purge for at least 1 hour. I find this time sufficient for clams bought from the fishmonger. If you leave them for significantly longer than that, check on them from time to time and change the water so they don’t die from loss of oxygen. When you tap or agitate them, they should close (perhaps slowly, but they should eventually completely close). The last thing you want is to forget about them and come back to a bowl of dead clams.

4. Transfer the clams to a colander using your hands or a perforated spoon (don’t tip the water out directly into the colander as you’ll end up pouring any purged sand back over them).

5. You’ll see Italian fishmongers tapping or bouncing their clams on the counter to weed out any dead ones that look like they are closed. It’s incredibly important to do this (if you’ve got little ones running around, they might like to help). With a plastic chopping board underneath, tap or bounce the clams one by one. Live ones will stay tightly shut. If there is a dead one in there, it will open when you do this – and will likely be full of sand that you’ve just saved from getting into your sauce. Now they’re ready to cook.

 

[Hemmdog]

Below is very similar to my own process. Hope this helps a bit:

from https://www.foodrepublic.com/2017/04/11/purge-clams/

The first thing to know is that most commercially available clams and mussels have already been filtered. If you’ve bought your clams in a supermarket, they are likely to be ready to go – just follow step 1 below for weeding out any bad ones and step 5 in case there are any closed dead ones hoarding a shellfull of sand. Trust me on step 5 – it sounds tedious but this is the most important step! If you have even one of these dead ones open in your pan while tossing, your entire dish will be ruined. If you’re sourcing them from a fishmonger and you’re not sure, just ask if they have already been purged.

If you need to purge the clams yourself, the best procedure is this:

1. Rinse clams quickly under water, weed out any with crushed shells or that are open and don’t move when touched or squeezed. Put the clams in a large non-reactive bowl (such as glass or ceramic).

2. Cover the clams in salt water by 3/4–1 1/4 inch. Actual seawater (filtered to remove any sand) is best, of course, but otherwise use sea salt (not regular table salt) and water to a salinity of about 3.5 percent – or 35 g (1 1/4 ounces) to every 1 liter (34 fluid ounces or 4 cups) of water. Fresh water will kill the clams. Try not to shock them to death by changing their temperature too rapidly so keep them somewhere relatively close to their current temperature. If they have been stored chilled (for example, at the fishmongers), then you can use cool water and keep them chilled in the fridge. Otherwise, set them somewhere like in a cool corner of the room.

3. Purge for at least 1 hour. I find this time sufficient for clams bought from the fishmonger. If you leave them for significantly longer than that, check on them from time to time and change the water so they don’t die from loss of oxygen. When you tap or agitate them, they should close (perhaps slowly, but they should eventually completely close). The last thing you want is to forget about them and come back to a bowl of dead clams.

4. Transfer the clams to a colander using your hands or a perforated spoon (don’t tip the water out directly into the colander as you’ll end up pouring any purged sand back over them).

5. You’ll see Italian fishmongers tapping or bouncing their clams on the counter to weed out any dead ones that look like they are closed. It’s incredibly important to do this (if you’ve got little ones running around, they might like to help). With a plastic chopping board underneath, tap or bounce the clams one by one. Live ones will stay tightly shut. If there is a dead one in there, it will open when you do this – and will likely be full of sand that you’ve just saved from getting into your sauce. Now they’re ready to cook.

I got mine at Whole Foods, they were loaded with poo, it was disgusting knowing most people are not soaking them in saltwater for 24 hours and proceed to eat them. I’ve also got them at a normal grocery store, same experience. Tons of poo.

 

[Mastiffsrule]

@Big G and @Hemmdog . Appreciate you time.

Im glad I didn’t ask about mussels

 

[jsvand5]

I decided to give clams a try as food. I got 2 large. One I opened a little bit, gave a quick rinse and into the freezer. My second would not open. The shell cracked and it was prurple. I tossed it but wanted to see what it was in case I can use it in the future

2 other questions, after I pop it open a bit before I freeze it should I rinse the inside w/ ro water?
Do I run a risk of introducing a parasite or other organism even if I freeze it?

Everyone in the tank is happy and healthy so may not feed if risky.

Thanks

How are you trying to open them? I worked at an oyster bar as a kid. The best way to open them easily and safely is to hold them in the palm of your hand with the hinge pointing towards your wrist. Then just use any knife and use your fingers of the same hand to press the knife between the two shells.

I never soak mine. I rinse them in fresh water just so they don’t cloud my water. I think the chance of them introducing a parasite is so extremely small that it doesn’t concern me.

 

[Mastiffsrule]

I opened the first just like that no problem and got in the freezer. Second not so much. Between not opening and the purple color I pitched it.

This is my first try, see how it goes.

 

[Mastiffsrule]

Ok, so I read and read, (thanks guys) and today put it to test.

I located a store with black worms and my 1 clam was frozen. I gave the worms for lunch and clam for dinner. I will do this at intervals and monitor the results.

If everyone gets sick Paul B is going to owe me some .:)