Manilas are favored by chefs because of their sweetness, their ease of opening upon being steamed, their long shelf life, and their dramatically varied colorful shell patterns. Serving Suggestion Steamed clams are the perfect appetizer, requiring very little preparation. Steamed in herbs, wine and garlic: citrus juices and ginger: or simply a good hard cider. Chopped or minced clam meat is great for dips or chowder. Clams also lend them selves well for frying. Handling Manila Clams Clams are best kept alive by placing them in an open container in a refrigerator (34° - 45° F) and covering them with a clean wet towel to prevent them from drying out. Do not keep them in a bucket of sea water. Do not store them in plastic bags or other air tight containers. Clams can also be frozen either shucked, or in the shell.