We dig our own clams up on Cape Cod, and have on occasion, frozen some in the shells - actually, if you're not too handy with opening the clams, lots of people put them in the freezer and their shells relax a bit and it's easier to open them.

Clams freeze very well in their own juices once they've been shucked, too. Either cooked and chopped, or left raw in their juices. Naturally, the preferred way to freeze the clams is OUT of their shells, but they are perfectly usable if they've been left in the freezer too long.

Enjoy them!

june/FL