How long food keeps › Seafood / Shellfish
How long do shucked clams, mussels, and oysters last?
Shucked clams, mussels, and oysters keep 3–10 days in the fridge and 3–4 months in the freezer.
Written with AI help from the sources listed, and published by Cory. Sources: USDA FoodKeeper, USDA on leftovers and food safety, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How long do shucked clams, mussels, and oysters keep in the pantry, fridge and freezer?
Shucked clams, mussels, and oysters
- Fridge
- 3–10 days
- Freezer
- 3–4 months
How do you keep shucked clams, mussels, and oysters safe to eat?
- These times assume the fridge is at 40°F or colder and the freezer at 0°F.
- Freezer times are for best quality. Food kept frozen at 0°F stays safe indefinitely; it just loses flavor and texture over time.
- Perishable food shouldn't sit at room temperature for more than 2 hours (1 hour above 90°F).
- Smell and looks don't tell you about the bacteria that make people sick, so go by the time, not by a sniff test.
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Get started freeHow long do other shellfish keep?
- Scallops
- Shrimp, crayfish
- Squid
- Crab meat
- Crab legs
- Live clams, mussels, crab, and oysters
- Fresh whole lobster
- Fresh lobster tails
Which cooking guides go with it?
- Food safety: the danger zoneBetween 40°F and 140°F, bacteria multiply fast, so perishable food shouldn't sit there long.
- Storing and reheating leftovers safelyCooling, storing and reheating cooked food so it stays safe and still tastes good.
- Freezing and freezer burn: what ice does to foodFreezing turns food's water into ice, which pauses spoilage but can damage texture and dry out surfaces as freezer burn.
- Thawing food safelyDefrosting frozen food in a way that keeps it out of the temperature range where bacteria grow.
- Storing produce so it lastsKnowing what goes in the fridge, what stays on the counter, and what to keep apart so fruits and vegetables last longer.
- Blanching vegetables for the freezerBriefly boiling vegetables, chilling them in ice water, and freezing them flat so they keep color and flavor for months.