PICKUP AND HANDLING TIPS:
If you are traveling more than 20 minutes, please make sure to bring a cooler with you. Ice packs and frozen bottles work best. If using ice, shellfish should sit on top. At a minimum bring a container that will catch liquid, as the shellfish will be packed in mesh or burlap.
There will be some smashed and/or empty clams in your bags that slipped through during processing. We have added 6 extra to help cover the loss. We suggest that you go through your bags to remove the broken clams before they spoil. Chipped shells are just fine.
When storing - Clams like 45 degrees when possible. They will do best in the back of the fridge away from any draft. Placing in a strainer over a pan or bowl is recommended, to keep them dry and catch the liquid. You can cover with a towel but do not put them in an air tight container. There is no expiration date on live clams and you should expect a shelf life of at least 10 days when handled properly. **NEVER PUT LIVE CLAMS IN ICE, THIS IS THE BEST WAY TO KILL THEM**
If you see clams that are open in the fridge, this does not mean that they have died - they are most likely too cold. Give them 10 minutes to warm up on your counter and 'wake up' before considering them gone. After this if they do not close with a spray of fresh water, or a quick tap you should toss them.
To prepare for cooking - These clams are pretty clean and have been purged over the waters that they live in. This method removes the grit but keeps their bellies full, which enhances flavor and shelf life. If you would like one final purge we recommend COOL (~70 degrees) water at a ratio of 1/3 cup salt per gallon for about 30 minutes. This should not be done until the day of use or shelf life will diminish. We tend to just give a quick rinse and throw them straight in the pan.
Oysters can handle colder temperatures than clams, but should never be allowed to sit in melting ice. This will dilute their natural brine and you will not be happy! If storing in a cooler make sure the drain is open. Oysters should be consumed within 14 days of harvest, and toss any that are open.
Our washed oysters will still need a light bath right before preparing. We tend to put them in a large container full of water and jostle them around, then give a final spray. Don't let them sit in this fresh water long, again their brininess could dilute.
Unwashed half/bushels should stay dirty until you're ready to use them. If you have access to a driveway and pressure washer this is our favorite way to get them clean. Spread 'em out, spray 'em off. (Guys, if your equipment has ever seen chemicals use a jet nozzle straight from the hose instead ;). The clusters can be separated with a light hammer.
If you're new to shucking, this video was the only one that helped me get it right. If you are really struggling sometimes a flathead screwdriver makes it easier. https://youtu.be/6tXNl9zhXkU