The Atlantic coast clam or northern quahog typically has a longer shelf life (live) in refrigeration than the Gulf coast clam. Dry, refrigerated storage with a continuous flow of cool air (fan) is thought to prolong clam survival by forcing the clams to remain shut for moisture retention. Live, clams must be stored in refrigeration less than 50°F. During summer months when water temperatures exceed 80°F, clams survive best when stored in refrigeration above 40°F.