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.
They should be. They start to degrade very quickly when they die.
Yes they are if they are not you can get sick
Clams are indeed living creatures.
ya
yes
You want to store clams in refrigerated temperatures about 35 degrees Fahrenheit. If they get too warm they will die.
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.
Clams breath exclusively through their gills, much like fish. They also use these gills to consume food and stay alive.
its closed due to the fact tht it is needed to protect against bad bacteria flow
clams die when they do not have the proper enviorment, salt water , algae to eat. a clam dies when its pearl is taken out .
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.
Their gills will be closed if they are alive. but if they are ripped they are dead.
The organs of clams are located inside the shell (of course) and under the mantle, which is a protective membrane that coats the inside of the shell. When I disected clams in Biology, we opened them up, peeled back the mantle and there were all the organs.
If it is dead it will be open therefore if it is alive it will be closed. Sometimes they are open but still alive, but if you tap their shell they close it.
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.
Well, there are usually a lot of closed shells on the sand that come in and go away with the tide, but some of the more common ones include clams, oysters, and mussels.
clams just do there do do