Clams are grayish tan bivalve mollusks with sweet, tender flesh, available live in the shell or already shucked. Live clams should be well scrubbed before use. Discard clams that do not close tightly when touched and cooked clams that did not open.
To scrub clams:
Soak clams for several minutes in enough cold water to cover generously. Under cold running water, scrub the shells clean with a small, stiff-bristled brush.For other shellfish, see crabs, lobsters, mussels, oysters, scallops, and shrimp.