Frozen cooked and shelled clams ... need answer fast

Cafe Society
1

I just bought 1 kg of frozen clams for probably Pasta Vongole. (Fresh ones are simply not available here and now.) They are already cooked, but still in their shells.

Is it better to thaw them in the fridge or to use them frozen? Is there something I have to do to keep them non-rubbery?

BTW, when scanning other cooking fora, some lackwits emphasized how to test the thawed, cooked clams - you see, they have to be still alive or you must throw them out … :confused:

2

Gentle thawing is recommended for most meats to minimize cell rupturing and moisture loss. Although if you have to speed things along, cooked meats seem to be a little more forgiving.

I think the most common reason for vulcanization in proteins is overcooking. Thaw your clams, pour the juice captured into the dish, add the clams and heat up just till warmed through.