It is generally best not to.

Because clams (clams) are living bodies, placing them in the refrigerator will cause them to die.

The correct way is to keep the clams in water so that the clams will not die. However, if seafood is stored in large quantities, it is usually stored frozen. However, if it is alive, do not freeze it directly because there is no way to tell whether it is alive or dead before freezing.

As long as it is alive before freezing, it does not matter if it is frozen, it can still be eaten after thawing within a certain period of time.

It is best to buy clams when you eat them now, and buy as much as you want. Otherwise, the gum will be lost and the meat quality will deteriorate, which will affect the taste. The taste of clams in the refrigerator will definitely not be as good as fresh clams.

Clam (gé), a treasure among shellfish, is named after its shell surface is smooth and covered with beautiful red, brown, black and other color patterns.

Clam is usually a common name for certain species of clams produced in the coastal areas of China, especially Ruditapes variegatus and Ruditapesphilippinarum. The dazzled clam is also called the variegated clam, and another kind of Philippine clam (Ruditapes philippinarum), commonly known as flower clam, is called clam in Liaoning and clam in Shandong.

Clams are common shellfish on the market and are widely distributed in the northern and southern seas of China. They grow rapidly, have a short breeding cycle, are highly adaptable (wide temperature, wide salt, and wide distribution) and can be separated from water. It has a long survival time and is an excellent shellfish suitable for artificial high-density culture. It is one of the four major cultured shellfish in China. Edible for cooking.