'ASC', All Acronyms, 6 January 2018, <http://www.allacronyms.com/ASC/aviation/2> [accessed 6 January 2018] Bluebook All Acronyms, ASC (Jan. 6, 2018, 9:01 AM), available at http://www.allacronyms.com/ASC/aviation/2. CSE All Acronyms. ASC [Internet]; January 6, 2018 [cited 2018 JAN 6]. Available from: http://www.allacronyms.com/ASC/aviation/2. MHRA 'ASC', All Acronyms, 6 January 2018, <http://www.allacronyms.com/ASC/aviation/2> [accessed 6 January 2018] Bluebook All Acronyms, ASC (Jan. 6, 2018, 9:01 AM), available at http://www.allacronyms.com/ASC/aviation/2. CSE All Acronyms. ASC [Internet]; January 6, 2018 [cited 2018 JAN 6].
Clams can be frozen either in the shell or shucked. To freeze the clams in the shell, simply place the live clams in moisture-vapor resistant bags. Press out excess air and freeze. To freeze the clam meat, shuck the clams, then clean and wash the meat thoroughly. Drain and pack in freezer containers, leaving Â½-inch headspace. Seal, label and freeze.
Clams and Oysters. Clams and Oysters should be placed on ice and covered with a damp cloth towel or burlap sack and then stored in the cooler. Do not bury the clams and oysters in the ice as you would the mussels.At home or in the restaurant, you may simply store the clams and oysters in the refrigerator in an open container, but be sure to cover them with a damp cloth in order to keep the refrigerator fan from drying them out.he container needs to be able to drain off the melted ice so that the mussels do not drown in the stagnant water. At the restaurant or at home use either a self draining bus tub or a colander placed into another bowl underneath it, with the mussels covered with ice placed in the self draining container.