- 1). Inspect the clams to ensure they are closed. Clams that are even slightly open indicate that they have died. Examine each clam to ensure it is tightly closed. Generally, a closed clam will indicate freshness.
While a few open clams will not spoil the rest, choose bags with few open clams or ask to have the open clams be taken out of the bag. - 2). Smell the clams. Fresh clams should smell like salt water from the ocean, not "fishy."
- 3). Ask the seafood merchant to open a clam, if possible, so you can observe the color of the flesh. Fresh clams should appear creamy white, not gray or brown.
If you already have the clams at home, open one or two and look at the flesh. Hold the clam with a kitchen towel, so your grip doesn't slip, and slide a clam shucking knife between the two halves near the hinge. Twist the knife until the clam opens.
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