Clams

Brendan_Lee_56950

I am soaking some clams as per the instructions in Volume 3 but the instructions don't speak to the length of time or best way to store the clams after blanching and shucking. Any guidelines to keep in mind? I am serving them Saturday so if I have to cook and reheat that's fine, I just won't have time to do it later in the week so I am trying to pre-cook/prepare now because my Friday prep day has been taken over by a last minute funeral.