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| Shrimp and clams can be tricky to shop for and store. |
Since I had to buy and store shrimp and clams for this recipe, I figured it may be a good idea to let you guys in on how to store these guys when you buy them. The first major rule is try to use them the same day you buy them. This is your best bet to avoid any type of funky taste/smell or food poisoning. However, if you must store them, here are a few tips to follow:
Clams:
Clams have a relatively short life span once you bring them home. Hopefully they were in a tank of circulating water wherever you bought them which keeps them alive (yes, you have to kill them to eat them). If you aren't going to use them within a day (or two at the most), do not buy them. Once bought, the best way to keep them is in a damp burlap or cloth sack. Do not put them in water or in anything airtight as they will die of a lack of oxygen. If you don't have one of these sacks lying around you can put them in a bowl (again, no water) and place a wet towel over the top and keep in the fridge. Really fresh clams can last up to three days when kept like this but I wouldn't risk it. My maximum would be about 36 hours.
When you're ready to cook them, take the bowl out the the fridge and remove the towel. Many of the clams may be open slightly; this is normal. You can tap their shell or jiggle the bowl and they should start to close up. Give them a minute after tapping/jiggling to fully close then dive in. Look at each clam and if it's cracked, throw it out. If you can easily wiggle both shell halves back and forth, throw it out. If it won't close not matter how much you tap and jiggle; throw it out. And lastly, if, after cooking, it still has not opened; (say it with me) throw it out. All these are indicators that the clam is dead and should not be eaten. This is why it's good to overestimate a bit when buying clams; high mortality rate.
Shrimp:
Shrimp are a little different. They have a longer shelf life than clams but only about a day or two more for really fresh shrimp. Chances are you're buying these from your local supermarket and they're probably already a day or two old. I'd stick with the 36 hour maximum fridge storage to be on the safe side (with 24 hours being the goal). To store shrimp simply place them in an airtight storage bag or container. You can even freeze them by putting water in said bag/container with a little salt and freeze. Make the amount of shrimp in a bag/container the same amount you may use in a future recipe because once you thaw them, you can't refreeze them. If storing in the fridge, no water is necessary.
Trust your eyes and especially your nose when buying any seafood. If it looks bad, is discolored or smells funny, it's most likely not fresh and possibly spoiled. Like Ben Franklin said, “Fish and guests stink in three days.” After that just assume it will make you very sick if you eat it.
If you have anything you'd like to know, just comment below and I'll get back with you!
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