Live shellfish (like clams and lobster) should be cooked the same day they are purchased, although, can be stored for 1 day if necessary. Be sure to discard any clams that are open or have big cracks or chips. If storing, clams need to breathe, so keep in an open container over ice. Lobsters should not be stored over ice, but rather in an open container packed with fresh seaweed or damp newspapers in the coldest part of the refrigerator. 

Clams need to be thoroughly cleaned because who wants to bite into sand and/or grit! A dedicated vegetable brush is ideal for scrubbing the outsides of the shells under cold running water, but heavy duty paper towels can also be used. 

A salt water soak helps clams purge any of that unwanted sand or grit. The ratio of salt to water is 2 tbsp salt dissolved in 4 cups of water. The water should be very cold, and the clams should soak for at least 30 minutes although a couple hours is even better!  Find recipes for the clambake, chowder and blueberry buckle below and enjoy this perfect end-of-summer feast!