To defrost the clams, we can use several methods. Since put them directly on the fire in a frying pan to start the preparation of the recipe, or thaw them in the microwave, let them thaw slowly, at room temperature or in the refrigerator, even more slowly.
The first is the least recommendedsince if we cook directly with the clams still frozen, putting them in a pan will cause a great contrast in temperature that may end up with many of the clams unopened and with the open ones, with a more leathery texture.
It is also not a good idea to put the clams to defrost in the microwave because the frozen water inside them when thawing quickly will make our clams somewhat chewy and not very pleasant when we go to cook them again in the recipe.
A good idea is to let thaw cold, On the fridge. To do this you can put them on a strainer, so that as they thaw they can drip without being in contact with their waters. I place the strainer over a saucepan and thus put them in the refrigerator. If you leave them like this when you go to bed, the next morning they will be great.
Another way, perhaps the most common and the one recommended by most stores that sell this product, is to soak the frozen clams in salted water and let them thaw for about 20 minutes. In this process, as they thaw, the clams open and are perfect, ready to cook.
As you can see in this collage, frozen clams, after soaking in salt water, begin to thaw and open, being ready to cook, as in the last photo. Now we just need to decide what recipe we want to make with them.