'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.
Steps. 1  1. Inspect the clams before purchase. 2  2. Validate whether the clams you select are alive. 3  3. Examine all clams for cracked, chipped or broken shells.  4. Place your clams in a bowl of cool, fresh water with a damp towel over the top and refrigerate for roughly 20 minutes to 1 hour. 5. Remove the clams from the used container of water and replace them into an additional fresh container of water.