How to freeze telline

Telline, also known as tellina or wedge clams, are small, delicate shellfish found in the shallow coastal waters of the Mediterranean Sea. With a distinctive elongated shape and beautiful ridges, these bivalves are a popular delicacy in dishes such as pasta, risotto, or even enjoyed on their own.

If you find yourself with a fresh batch of telline and want to enjoy their flavorsome taste throughout the year, freezing is an excellent preservation method. By freezing them properly, you can lock in their freshness and extend their shelf life. Here’s a quick guide on how to freeze telline:

1. Selecting Fresh Telline:
When freezing telline, it is crucial to start with the freshest shellfish available. Choose telline that are tightly closed or slightly open. Avoid any with cracked or damaged shells, as this may indicate a spoilage issue. Fresh telline should have a fresh, briny smell of the sea.

2. Cleaning and Preparing the Telline:
Rinse the telline under cold running water to remove any loose sand or debris. Gently scrub the shells with a brush to ensure they are clean. Discard any telline that remain wide open after tapping or fail to react when touched. This is crucial to ensure you freeze only healthy shellfish.

3. Blanching the Telline:
Blanching is an essential step to deactivate enzymes that could cause the telline to deteriorate in the freezer. Prepare a large pot of boiling salted water. Carefully add the telline and blanch them for approximately one minute. This quick cooking process will help to open the shells. Remove the telline from the boiling water and immediately transfer them to an ice bath to halt the cooking process.

4. Removing the Meat from the Shells:
Once the telline have cooled completely in the ice bath, use a small knife or a toothpick to carefully remove the meat from the shells. Take your time to ensure you extract the entire clam meat without damaging it. Set aside the meat in a separate bowl and discard the empty shells.

5. Packaging and Freezing:
Divide the telline into convenient portions for future use. You can use small freezer-safe bags or airtight containers. Fill each container, leaving about half an inch of headspace to account for any expansion during freezing. Remove any excess air from the bags before sealing them tightly. Label each container or bag with the date of freezing for easy reference.

6. Freezing and Storage:
Place the sealed containers or bags in the freezer. Ensure they are kept in a single layer until they are fully frozen. Once frozen, you can stack them to save space. Telline can be stored in the freezer for up to three months without compromising their quality. However, for optimal taste and texture, it is best to consume them within a month.

7. Thawing and Using Frozen Telline:
When you are ready to use the frozen telline, remove the desired portion from the freezer and thaw them in the refrigerator overnight. Avoid thawing at room temperature, as this can lead to bacterial growth. Once thawed, use the telline in your favorite recipes like pasta dishes, soups, or risottos.

By following these simple steps, you can freeze telline successfully and enjoy their flavorsome taste long after the peak season. Whether you’re a seafood lover or looking to add a touch of Mediterranean goodness to your meals, frozen telline can be a convenient and versatile addition to your culinary repertoire.