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Are closed clams alive

Updated: 10/6/2023
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Wiki User

13y ago

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sometimes you can but if you rather for them to be dead when you cook them i suggest that you cook then while they are dead Yes. Scrub clams with a brush to remove all dirt. Discard any that are broken or do not close when given a sharp tap. as again if you would like a good recipe.

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16y ago
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14y ago

They should be. They start to degrade very quickly when they die.

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12y ago

Yes they are if they are not you can get sick

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13y ago

Clams are indeed living creatures.

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13y ago

ya

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13y ago

yes

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Q: Are closed clams alive
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You want to store clams in refrigerated temperatures about 35 degrees Fahrenheit. If they get too warm they will die.


What is clams body covering?

Clams are generally covered by a shell. It is a part of the clam's body, and it can open or close; when closed, it serves the purpose of protecting the clam from predators.


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Clams breath exclusively through their gills, much like fish. They also use these gills to consume food and stay alive.


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When can you clam for fresh water clams?

If they are cooked they are better because you don't taste the smell of it and cooked clams are healthier because If they aren't cooked then its alive practically. This is the correct answer. ___ Cooked clams can be stored for a maximum of 4 days. Properly sealed and refrigerated they should be fine. Don't leave them anylonger than that.


How do you tell if your alien birthpod is dead or alive?

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Where are clams organs located?

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How can you tell if your clam is alive if the shell isn't open?

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How to Make Steamers?

Steamers are usually little neck or baby clams that are cooked quickly and served straight to the table without any fuss. They can be accompanied with a few lemon wedges or a simple broth. This recipe tops the steamers with a garlic butter broth that can be scooped up using the clam shells. No utensils required!Ingredients:3 to 4 pounds live small hard-shelled clams(littlenecks or steamer clams)1 stick unsalted butter2 tablespoons fresh parsley, chopped¼ cup white wine3 garlic cloves, choppedPinch black pepperScrub clams under running water. Make sure if any shells are not closed, you discard. Clam may not be alivePlace large pot on stove. Add all ingredients except parsley and clams. Let simmer until combined.Add clams and cover. Let simmer for about 5 minutes or until clams open up. Remove clams through strainer, saving broth.Make sure strainer has removed any sand remaining from broth. Serve broth on top of clams or as a side for dunking.


What are the tiny closed shells on the sand that go up and down with tides?

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