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Before freezing, de-sand the shijimi clams.
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*How to de-sand * Place the shijimi clams in a shallow container without overlapping and pour water until the water level reaches right around the clams mouth.
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That's enough for the live clams to be able to breathe.
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Adjust the amount of salt to make 1% salt water (it should be less salty than salt water for de-sanding manila clams).
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Leave the shijimi clams to de-sand for 3-5 hours.
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If possible, change the water in the middle.
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When done de-sanding, wash the clams by rubbing the shells together.
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Place the shijimi clams in a sieve, and drain the water.
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Store the drained shijimi clams in a ziplock, and freeze It can be stored up to 1-2 months.
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* How to cook frozen shijimi clams * Take out as much shijimi clams as you like from the ziplock and just start cooking!
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Immediately return the remaining shijimi clams you won't be using back in the freezer.
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If you forget to put the remaining shijimi clams back in the freezer and they have already started to de-frost, go ahead and cook them rather than re-freezing them!
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Frozen shijimi clams need to be heated quickly or the shells will not open, so I recommend cooking them over high heat or in boiling water from the start.
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Use in miso soup, pasta dishes, steam them in sake, or use them in a variety of dishes.
