Have a lot of frozen ax shells or scallops in the freezer? If so, make sure the scallops are softened prior to cooking to maintain their natural soft texture, and to prevent the scallops from feeling sticky when eaten. The best method for softening clams is to let them sit overnight in the refrigerator. However, if you have limited time and don't have time to soften the clams the night before, feel free to soak the scallops in a bowl of cold water or even warm them in the microwave to speed up the softening process.
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Method 1 of 3: Softening Frozen Ax Shells in the Fridge
Step 1. Soften the clams overnight in the refrigerator for best results
Although it may take longer, this method will produce shellfish with the best texture and taste. Because this method allows the shells to soften gradually, the risk of the shells being damaged or contaminated is kept to a minimum!
Since clams need to be thawed overnight in the refrigerator, make sure you're not in a rush or have limited time to cook the scallops
Step 2. Set the refrigerator temperature at 3 degrees Celsius
Remember, the temperature of the refrigerator is the most important factor in ensuring that the scallops are fully softened. In particular, the best temperature for softening ax clams is 3 degrees Celsius. Therefore, do not forget to change the refrigerator temperature to that number.
Tip:
Most refrigerators are set at 2 degrees Celsius. Therefore, make sure you don't store other foodstuffs that will go stale at 3 degrees Celsius! If any food item is in danger of going stale at that temperature, try moving it somewhere else for a while, while the clams are softening.
Step 3. Remove the clams from their packaging and transfer them to a large enough bowl
In particular, the size of the bowl should be large enough to fit the entire portion of the clams along with the icing that has melted off the surface of the clams. Before softening, first remove the clams from the package, then arrange the clams to fill about of the bowl.
Use another bowl if there are too many clams and won't fit in one bowl
Step 4. Cover the bowl with plastic wrap
Since ax clams have to be left overnight in the refrigerator, the risk of them being contaminated with bacteria or even stale is very high. That's why you should cover the surface of the bowl with plastic wrap to prevent the clams from being contaminated with other food particles in the refrigerator.
If the bowl is equipped with a special lid, please use it instead of plastic wrap
Step 5. Place the bowl of clams on the bottom shelf of the refrigerator
Once covered with plastic wrap, place the bowl of clams on the bottom shelf of the refrigerator to ensure they don't come into direct contact with other foods.
Do not place the bowl on a shelf where the temperature is automatically controlled, unless the temperature on the rack is set at 3 degrees Celsius
Step 6. Let the bowl of clams sit for 24 hours in the refrigerator
After 24 hours, remove the bowl from the refrigerator and gently press the center of the shell with the thickest flesh with your fingers. At this point, the scallops should still be cold but no longer have any frozen pieces left.
- If cooked immediately without softening it first, frozen ax clams will have a very tough and chewy texture when eaten.
- If the clams haven't softened completely after 24 hours, cover the top of the bowl with plastic wrap, and place the bowl in the refrigerator for 6 hours.
Method 2 of 3: Soaking Frozen Ax Shells in Cold Water
Step 1. Use cold water to soften frozen clams relatively quickly
To speed up the softening process, try soaking them in a bowl of cold water instead of letting them sit overnight in the refrigerator. If you use this method, you can avoid the risk of overcooked mussels when softened.
This method is able to soften the ax clams in less time, although the texture will be a little tougher when cooked
Step 2. Put the frozen ax shells in a plastic clip bag
When soaking, make sure the clams are not in direct contact with the water to prevent bacterial contamination. Therefore, you need to first remove the shells from their packaging and put them in a plastic clip bag.
Make sure the bag is closed as tightly as possible so that no water gets into it
Tip:
Remove as much air as possible in the bag so that the bag doesn't float when immersed in water.
Step 3. Place the bag of clams in a large bowl
Make sure the bowl is large enough to accommodate the bag of clams and the soaking water. Also, make sure the bowl is completely clean so that there is no bacterial contamination when the mussels are soaked.
Step 4. Place the bowl under the sink faucet, then turn on the faucet to fill the bowl with cold water
If necessary, move the bag slowly as it fills the bowl to make sure it's completely covered with water. In particular, the ideal water temperature for softening clams without risking them overcooking and changing their texture is 10 degrees Celsius. Make sure the bowl is completely filled to ensure that the entire bag is completely submerged.
Keep the bowl in the sink in case it gets too full and risks spilling
Step 5. Change the clam bath water every 10-30 minutes
Turn off the tap once the bowl is full, and let the clams soak for 10 minutes. After 10 minutes, discard the clam soaking water and immediately replace it with new cold water. Then, let the clams soak again for another 10 minutes. After the second 10 minutes, throw back the water from the clams and press the surface of the clams to check for texture. The scallops should be cool and soft to the touch, and there should be no more frozen parts.
- Generally, it takes about 30 minutes to tenderize all the shells, although larger scallops will take longer.
- Make sure the plastic clip bag is closed tightly again after you check the texture of the shells.
- Do not re-freeze mussels that have been softened.
Method 3 of 3: Microwave Softening Frozen Axe Scallops
Step 1. Use the microwave to soften the clams, if you have limited time
Because hatchet scallops are very soft and very easy to cook, make sure you soften them on the " defrost " setting instead of the regular temperature setting. Please check your microwave to make sure this setting is available.
Generally, microwave-softened hatchet scallops will be tougher and more chewy when cooked
Step 2. Place the frozen clams in a heat-resistant bowl that is safe to use in the microwave
In particular, a high-walled bowl made of glass or porcelain is the perfect option to contain the icing on the surface of the melted shellfish. Before heating, remove the clams from their packaging and place them in the prepared bowl.
Use a bowl that is large enough to hold the entire serving of clams
Step 3. Cover the bowl with kitchen paper
Use a thick paper towel to cover the surface of the bowl with the clams so the clams don't cook when heated on high in the microwave. In particular, paper towels can help absorb any moisture or moisture in the microwave, and prevent them from changing the texture of the shellfish.
Use three-layer paper towels that are thick enough, instead of thin paper towels that will likely not be able to hold the moisture and moisture in the microwave
Step 4. Warm the clams 2 times in the microwave in 30 second intervals
Use the " defrost " setting to maximize the results, yes! Since reheating clams for too long can overcook them, and overcooked scallops can't be repaired, make sure it's not too long, around 30 seconds. After the first 30 seconds are over, remove the bowl and press the surface of the clams to make sure they are completely soft. There should be no part of the shell that feels cold or frozen to the touch.
- If the clams haven't softened after 30 seconds, repeat the process again until there are no more frozen pieces of the clams.
- In fact, ax clams should only be warmed 4 times in the microwave at 30 second intervals. If the frequency is more than that, surely the clam meat will begin to cook and the texture will change.
Tip:
Gently press down on the center of the thickest shell with your fingers to make sure the whole shell is completely softened.
