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  • Soak the clams in a large pot of water so that they are fully immersed. Set aside for 5-7 minutes.
  • Scrub the shell to remove barnacles or any other debris. Rinse under running water.
  • Drain all water and place the clams in a pan with a lid. 
  • place pan in the freezer overnight. This will make the shells open up.
  • Next morning, remove from freezer and allow to thaw until they are at room temperature.
  • Twist and break the shell with no meat away. Use the side with flesh.
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