Steamed mussels on blue background

Clam meat freezes and stores quite well once it has been removed from its shell and stored in tightly wrapped plastic to avoid freezer burn and contamination. Clam meat has a chewy texture and a briny flavor, which appeals to seafood lovers everywhere. Take care while defrosting and cooking frozen boiled clam meat so the taste is enhanced and no food contamination occurs.

Defrost the frozen clam meat overnight in a sealed container. Place the container in the refrigerator to allow the meat to defrost slowly for about 12 to 24 hours. This method allows the clam meat to thaw without the risk of food poisoning.

Place about 1 tbsp. to 2 tbsp. of olive oil in a medium-size saute pan on medium heat. Allow the oil to heat up for a few minutes. Test the heat of the oil by allowing a single drop of water to fall into the pan. If the water sizzles, the oil is ready for use.

Add the chopped celery, onion and garlic to the olive oil. Allow these ingredients to soften slightly in the olive oil, for about five minutes.

Place the thawed clam meat in the pan and allow the meat to cook for about three minutes on the first side. Turn the clams over to the second side, using a pair of tongs, and allow the meat to cook for an additional three minutes. The goal is to heat the clam meat through and give each side a slightly crunchy, golden-brown color.

Serve the clams with a some of the cooked vegetables and a side of garden salad or potato salad.


Allow the clams to thaw thoroughly before placing them in the saute pan.