For the clam meat, you can make clam chowder or linguine with white or red clam sauce. The white clam sauce is not creamy. It is more brothy. Google for recipes for both. White clam sauce is my favorite. I’d recommend making the sauce then freezing it for later.

For mussels, just grab the beard and tug. Hold the shell tightly closed as you do it. If you are still having problems, you can use pliers to get a better grab on the beards. Wait until the last minute to pull the beards off. It may kill some of the mussels if you do it hours before cooking.

For baby squid and prawns I’d make a fresh seafood pasta dish. Eat right away. Mussels will be good in it too. Use a large saute pan with a lid. Add lots of olive oil, minced garlic, a pinch of crushed pepper. Saute until fragrant but not brown. Add crushed tomatoes and herbs. Simmer for awhile. Add your mussels and shrimp. Cover and steam until just cooked. Wait until the very last minute to add the squid. It needs to barely cook or it will be tough. (The other alternative is to cook squid for a very long time. Anything in between is rubbery and tough). Add chopped italian flat leaf parsley just before serving. Serve on llinguine

For lobsters, eat them right away. They are the most valuable and won’t be nearly as good frozen and reheated.

Have fun!

You can do spaghetti vongole with the clams, or lobster to diabola with hot salsa, but frozen the rest

stuffed clams!! you can look up exact recipes online but you basically mix cut up clams with butter and breadcrumbs/stuffing then put a pile of it back onto a clam shell and roast them in the oven. soooo goooood.
and clam chowder of course, you can put the others in there too and make it seafood chowder. man i wish i was there lol

When life gives you clams, make clam chowder.

make clam chowder soup, it can then be frozen and left in the freezer to be eaten later…yum…