'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.
Storing Clams. 1  If you are not going to cook the clams immediately after purchasing, clean the shell with a kitchen brush under cool running water. 2  Shucked clams that have not been cooked should be stored in water or their liquor, covered and refrigerated for up to 2 days. 3  To freeze, remove clam meat from the shell. Wrap the meat in freezer paper and place in a plastic freezer bag. Store for up to 2 months. Thaw the frozen clams in the refrigerator overnight. To thaw faster, place clams, in a water proof plastic storage bag, in the sink with cool running water.