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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.
But no longer! Stored in the freezer, our dry yeast will keep for months past that expiration date. Far from hurting the little yeast cells, freezing puts them in a state of suspension. Keep them in an airtight container where they are protected from oxygen and humidity. The glass jar the yeast comes in is usually just fine.